Guinness and Irish Cream Tiramisu Recipe
Christmas | Desserts | Food Recipes | 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.
The Guinness does something wild here — it adds this deep, roasty backbone to the espresso soak that you didn’t know tiramisu was missing. And the Irish cream in the mascarpone filling? Creamy, boozy, and smooth in a way that makes regular tiramisu feel like it’s been holding back. This is a no-bake dessert that takes about 30 minutes of actual work, then the fridge does the rest overnight. St. Patrick’s Day, dinner party flex, or just a Tuesday when you deserve something ridiculous — this one delivers.
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.
Why Guinness and Irish Cream Belong in Tiramisu
Guinness isn’t just for drinking — it’s a secret weapon for desserts. That dark, roasty malt flavor does the same thing in the ladyfinger soak that espresso does, but with more depth. You’re getting notes of dark chocolate, coffee, and a hint of caramel that blend seamlessly with the espresso. The stout’s natural bitterness cuts through the sweetness of the mascarpone filling, keeping every bite balanced instead of a one-note sugar bomb.
Irish cream turns the filling into something dangerously smooth. We’re folding it right into the whipped cream and mascarpone mixture, where it adds vanilla, cocoa, and just enough whiskey warmth to make you close your eyes on every bite. It’s subtle — you’re not getting hit over the head with booze — but it rounds out the filling in a way that plain mascarpone cream simply can’t match.
Use the good stuff — this isn’t the time for off-brand. Genuine Guinness Draught (not Extra Stout) gives you the right roast-to-malt ratio, and a quality Irish cream like Baileys or Kerrygold makes a real difference in the filling. You’ll taste the upgrade.
Make-Ahead and Storage Tips
This is one of those desserts that literally gets better overnight. The ladyfingers need time to absorb all that Guinness-espresso goodness, and the mascarpone filling sets up firmer in the fridge. Make it the night before and you’ll have the perfect texture — soft, creamy layers that hold their shape when you cut into them.
Store it covered in the fridge for up to 3 days. Press plastic wrap gently against the surface to prevent the cocoa from absorbing fridge odors. After day 3, the ladyfingers start getting a bit too soft, so plan your timing accordingly.
Don’t freeze this one. The mascarpone filling doesn’t freeze and thaw gracefully — you’ll end up with a grainy, separated mess. Just make it fresh and enjoy it within a few days.
Frequently Asked Questions
Is there raw egg in this tiramisu?
Nope — we cook the egg yolks over a double boiler with sugar, whisking constantly for about 10 minutes until they’re smooth and thickened. This pasteurizes the eggs so you get all the richness without any food safety concerns. If you’re still nervous, pasteurized eggs from the grocery store work perfectly.
Can I make Guinness tiramisu without espresso?
You can, but we wouldn’t recommend skipping the coffee entirely. The espresso and Guinness together create this incredible roasty depth — without espresso, it’s a bit one-dimensional. If you’re avoiding caffeine, use decaf espresso. The flavor matters more than the buzz here.
What can I use instead of ladyfingers?
Savoiardi (the crispy Italian kind) are ideal because they absorb the Guinness-espresso mixture without falling apart. In a pinch, sponge cake cut into strips works, or even pound cake — just dip quickly because denser cake absorbs faster. Avoid soft ladyfingers from the bakery section — they’ll turn to mush.
How far in advance can I make this tiramisu?
The sweet spot is making it the evening before you plan to serve it — that gives it a full overnight chill (at least 4 hours, but overnight is best). You can make it up to 3 days ahead, but dust the cocoa and nutmeg on right before serving so it stays fresh and doesn’t absorb into the cream.
PAIRINGS:
Guinness and Irish Cream Tiramisu
Tawny Port
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