Guinness Week: Beeramisu
This take on Tiramisu strays pretty far from the traditional. It calls for Guinness and Irish Cream instead of coffee and Marsala, but the requisite creamy, soft layers will surely please anyone crazy for this Italian dessert.
This version also leaves out the egg-based zabaglione, which means it's seriously easy to put together. But take note, this dessert is best if it hangs out in the fridge overnight so it can properly set up and really go to town soaking those ladyfingers.
Be warned: it's boozy! You're not going to stumble away from the table by any means, but a spoonful is guaranteed to grab your attention. The flavor is surprisingly compelling...to be honest, I had to wrench my hand away from the spoon. Like coffee would, the Guinness adds a hint of bitterness to balance the sweetness, and its malty, chocolatey, coffee notes are the perfect pair with sweet Irish Cream and smooth mascarpone.
The amounts in this recipe allow a lot of flexibility for your serving vessel. If you use a deep bowl or trifle dish you can create more layers (fun!), though you can also use individual glass cups or ramekins. A 9 x 9 dish, pictured, only allows 2 layers and you'll likely have some ingredients left over. Don't waste them! Find some cups, even a coffee mug will do, and fill them up for your own special treat even after the big dish is scraped clean.
Guinness Week: Beeramisu
About This Recipe
|Active time:||45 minutes|
|Total time:||12 hours|
|Special equipment:||9 x 9 dish, large trifle bowl, or individual dessert cups|
- 1 pound mascarpone, softened
- 3/4 cup granulated sugar
- 3/4 cup heavy whipping cream
- 1/2 cup plus 2 tablespoons plus 1/2 cup Irish Cream such as Bailey's or Carolan's, divided
- 8 ounces Guinness
- 36 savoiardi (Italian ladyfingers)
- Small bar good-quality chocolate, for shaving
Combine the mascarpone and sugar in a medium bowl, stir vigorously to dissolve sugar. Place whipping cream and 2 tablespoons Irish Cream in a stand mixer fitted with a whisk attachment. Whip on high until stiff peaks form, 2-3 minutes. Gently fold whipped cream into mascarpone.
Pour Guinness into a shallow bowl. One at a time, dip ladyfingers into Guinness on each side. Don't soak them: counting to one on each side will provide all the stout flavor and moisture you'll need. Place in a tight single layer in dish, breaking them into pieces as necessary. Drizzle 1/4 cup Irish Cream over entire layer. Pour about 1-2 cups of the mascarpone mixture over ladyfingers until covered, spreading smooth with a spatula. Grate a layer of chocolate shavings over the top with a microplane or a vegetable peeler.
Repeat process with another layer. Refrigerate for at least 12 hours or overnight before serving.