Here’s an easy recipe, just in time for St Patrick’s day! I actually first made this dessert back in the fall. Our friends Sam and Rachel, who are craft beer afficionados, invited us over to celebrate Oktoberfest at their recently purchased house in Springfield. I didn’t want to just bring beer, because I knew Sam had that all covered. I also knew that Rachel was making all sorts of delicious homemade treats, including pretzels which were amazing dipped in honey mustard. So I thought I’d bring dessert and started looking at beer-infused sweet recipes. Most of them had too much chocolate for me to be able to eat them so I finally settled on a beeramisu, which called for Guinness and Irish Cream in lieu of coffee and marsala. I typically like tiramusi because it’s got just enough chocolate that I get a taste of it, but not enough that it makes me sick.
Recipe adapted from Serious Eats
Serves 12-15 people, depending on portions
1 x 11.2oz bottle of Guinness or 1 x 14.9 oz can
1 pound mascarpone (2 x 8oz containers), softened
3/4 cup light brown sugar
3/4 cup heavy whipping cream
36 ladyfingers (or savoiardi if you can find them). For a challenge, make your own…
1 1/4 cup Irish cream, divided
A chocolate bar for shavings. I used Co Co Sala’s Espresso Bar to get a little of that coffee taste (and also because it’s light chocolate and I can’t eat dark chocolate)
For the creamy layer: mix the mascarpone and the sugar together in a large bowl. Fit your stand mixer with the whish attachment and mix the heavy cream with 1/4 cup of Irish cream. Once stiff peaks form, gently fold the whipped cream into the mascarpone mixture.
For the lady fingers: pour some of the Guinness into a small shallow bowl and dip the lady fingers in one by one. Don’t over dip them because they will become too soggy. Add more Guinness to your bowl as needed. Drink whatever beer you have left once all the lady fingers have been properly soaked.
To assemble to beeramisu: use a triffle bowl or a big glass container, you want to make sure people see the different layers! Start with a layer of boozy ladyfingers (cut them as needed so that it fits nicely). Drizzle 1/4 cup of Irish Cream then cover with a nice layer of the mascarpone mixture. Top off the layer with some grated chocolate (if you like chocolate, by all means, put as much as you want…I only put a little bit.) Repeat the layers until you’ve ran out of mascarpone mixture and ladyfingers. The mascarpone + chocolate shavings should be the last layer. Put more shaving at the end if you would like! Refrigirate 12 hours and then dig in! Warning, it’s really good, but really sweet with the Irish Cream!
Bon appétit and have a great Saint Patrick’s Day! After running a half marathon Saturday morning, I think I will deserve some beeramisu 😉