Beer tiramisu served in tall dessert glasses

Beer tiramisu

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(2 ratings)

Prep: 10 mins Plus overnight chilling


Serves 4

Beer lovers everywhere rejoice – this twist on the tiramisu combines beer alongside layers of sponge and cream. Enjoy this spin on a classic pud

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal553
  • fat36g
  • saturates23g
  • carbs39g
  • sugars30g
  • fibre1g
  • protein6g
  • salt0.2g
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  • 250g mascarpone
  • 1 tsp vanilla extract
  • 330ml bottle of Wildebeest wild beer (or a coffee imperial stout)
  • 150ml single cream
  • 4 tbsp icing sugar
  • 16 sponge fingers
  • good-quality dark chocolate and cocoa powder, to serve
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…


  1. Whisk the mascarpone with the vanilla and 75ml of beer until everything is thoroughly mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix.

  2. Pour the remaining beer into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the beer. Set aside and continue with the remaining biscuits.

  3. Line four serving glasses with four sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate overnight to allow the flavours to infuse.

  4. Remove the beeramisu from the fridge. Grate a little chocolate over the top of each one and dust with sifted cocoa powder to serve.

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Comments, questions and tips

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18th Aug, 2018
Made this with Fallen Brewings Chew Chew Salted Caramel Milk Stout. Hands down one of the best desserts we’ve made in a long time.
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