Guinness and Irish Cream Tiramisu Recipe
Food Recipes | Christmas | Desserts | Fusion | Irish | Italian | New Year's | St. Patty's Day | Thanksgiving | Winter
This Guinness and Irish Cream Tiramisu could start a streetfight. We take the most iconic Italian dessert and spill some Irish cream in the filling and some Guinness Draught in the espresso-soaked ladyfingers. But nobody’s gonna throw hands now, are we? Because we’ve got forks in those hands. And in those forks, we’ve each got a bite that brings you everything you love about traditional tiramisu PLUS milk chocolatey, vanilla-y Irish Cream and malty, roasty Guinness. Did everybody get a taste? OK good. Now you can use those forks to fight each other over the next bite.
PREP TIME
4 hours 20 mins
COOK TIME
10 mins
SERVINGS
9
Ingredients
Irish Whipped Cream Filling
- 6 large egg yolks
- 1 cup caster sugar
- 1 1/4 cup mascarpone cheese (room temperature)
- 1 3/4 cup heavy whipping cream
- 3 1/2 Tbsp Irish Cream
Tiramisu Build
- 30 Italian ladyfingers
- 3/4 cup cold espresso
- 3/4 cup Guinness
- 1/4 oz simple syrup (or to taste)
- Irish Whipped Cream Filling
- Unsweetened cocoa, for dusting
- Pinch of nutmeg, for dusting
COOKING INSTRUCTIONS:
Guinness and Irish Cream Tiramisu
Irish Whipped Cream Filling
- Fill small pot with a couple inches of water and bring to boil. Reduce to simmer then place a medium-sized bowl on top of pot so it rests without touching the water.
- Add egg yolks and sugar to bowl then whisk together constantly for about 10 minutes or until mixture is smooth and thickened.
- Remove bowl from pot and continue whipping to help it cool for 2 minutes or so.
- Add mascarpone to egg mixture and whisk until well-combined.
- In a separate medium-sized bowl, combine heavy whipping cream and Irish cream. Using an electric hand mixer, whip mixture to get stiff peaks. Start slow then gradually increase speed.
- Gently fold Irish whipped cream into egg/mascarpone mixture. Refrigerate until ready to build the tiramisu.
Tiramisu Build
- Whisk together espresso, Guinness, and simple syrup. Working one at a time, dip ladyfingers into espresso mixture just long enough to get them wet without over-saturating them.
- Arrange ladyfingers in the bottom of a 9-inch square baking dish. Be sure to leave as little empty space as possible in the layer.
- Spoon half the Irish Whipped Cream Filling over the ladyfingers.
- Repeat process with another layer of ladyfingers.
- Top with remaining half of Irish Whipped Cream Filling.
- Refrigerate at least 4 hours. Overnight is best.
- Dust with cocoa and nutmeg before serving.
PAIRINGS:
Guinness and Irish Cream Tiramisu
Tawny Port
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