This beeramisu is an easy twist on classic tiramisu that uses Guinness instead of coffee for a subtle, unexpected flavor.
Also called beer tiramisu, this version follows the same method as classic tiramisu, with Guinness standing in for the coffee soak.
Why you’ll love this recipe:
It’s subtle, not boozy: Guinness adds a gentle background note rather than a strong beer flavor so it still has the subtlety of classic tiramisu.
No baking required. Like traditional tiramisu, this version is totally no bake and easy to assemble; if you can make whipped cream, you can make this.
Make-ahead friendly. Beeramisu needs time to chill, so it’s a great dessert to prepare in advance (like for St. Patrick’s Day).
How to make beeramisu
- Stir mascarpone and vanilla extract together.
- Whip heavy cream until it thickens. Add powdered sugar and cocoa powder and whip to stiff peaks.
- Fold the whipped cream into the mascarpone.
- Dip ladyfingers into reduced beer and arrange in the bottom of an 8-inch baking dish.
- Spread half of the mascarpone mixture over that.
- Repeat the process with the remaining ladyfingers, beer, and mascarpone cream. Chill overnight, then dust with cocoa powder.
What beeramisu tastes like
Beeramisu tastes a lot like classic tiramisu. The mascarpone layers are creamy and lightly sweet, with the Guinness adding a soft, earthy note in the background rather than a strong beer flavor.
A small amount of cocoa powder blended into the cream helps round out the flavor and echo the cocoa notes in the Guinness, without making the dessert taste overly chocolatey.
Why Guinness works here
Guinness works well in beeramisu because its flavor profile already overlaps with classic tiramisu. It has coffee and cocoa notes, along with a mild bitterness that softens when the beer is reduced and lightly sweetened.
Using Guinness keeps your tiramisu balanced rather than beer-forward. Lighter beers or hoppy beers tend to taste sharp or yeasty in desserts, which is why they aren’t a good fit here.
Recipe notes and tips
Let the beer cool completely before using it. Warm beer can soften the mascarpone cream and affect the final texture.
Don’t over- or under-soak the ladyfingers. A quick dip on each side is enough; they should absorb liquid without becoming soggy. Soggy ladyfingers means a soggy dessert.
Chill time matters. Beeramisu needs at least eight hours in the refrigerator to fully set, and the flavor improves as it chills.
Stick with darker, malt-forward beers. Guinness Draught works especially well; avoid light beers or hoppy styles, which can taste sharp or yeasty in desserts.
How to store beeramisu
Uneaten beeramisu can be stored, covered, in the refrigerator for up to 3 days.
The flavor will continue to mellow as it chills, and the ladyfingers will soften slightly over time.
A few more tiramisu recipes:
Oreo Tiramisu
Nutella Tiramisu
Birthday Cake Tiramisu
Did you make this beeramisu? That’s great! Leave me a comment and rating below! And post a pic on Instagram. Tag @theitsybitsykitchen so I can see!
This beeramisu recipe is an easy, no-bake twist on classic tiramisu made with beer instead of coffee. The flavor is subtle and creamy, and this recipe is perfect for making ahead.
- 1 1/2 cups Guinness Draught
- 2 tablespoons brown sugar*
- 1 tablespoon vanilla extract divided
- 1 1/2 cups heavy whipping cream very cold
- 2/3 cup powdered sugar
- 1 tablespoon cocoa powder
- 8 ounces mascarpone at room temperature
- 7 ounces ladyfingers
- Additional cocoa powder for dusting
Reduce the beer: Add the Guinness and brown sugar to a small saucepan and bring to a gentle simmer over medium heat. Simmer for 5 to 7 minutes, until the beer is no longer fizzy and slightly reduced. You should have about 1 1/4 cups of beer remaining.
- Remove from the heat, stir in 1 teaspoon of the vanilla, and allow to cool completely before proceeding.
Make the mascarpone cream: Whip the heavy cream in a medium bowl until it begins to thicken. Gradually beat in the powdered sugar and 1 tablespoon of cocoa powder. Increase the mixer speed to medium and beat until the cream holds stiff peaks.
- In a large bowl, stir the mascarpone and remaining 2 teaspoons of vanilla together until smooth. In two additions, gently fold the whipped cream into the mascarpone. Set aside.
Assemble the tiramisu: Pour the cooled Guinness into a shallow bowl. Working with half of the ladyfingers at a time, dip the top and bottom of each ladyfinger into the beer, then arrange them tightly in the bottom of an 8-inch square baking dish, covering the entire bottom. You’re looking for the ladyfingers to absorb liquid without becoming soggy.
- Gently spread half of the mascarpone mixture into an even layer on top of the ladyfingers.
- Repeat the process with the remaining ladyfingers, beer, and mascarpone cream.
Chill and serve: Loosely cover with plastic wrap and refrigerate at least 8 hours; overnight is better.
- When ready to serve, dust the top with cocoa powder. Slice, serve, and enjoy.
- Store uneaten beeramisu in the fridge, covered, for up to 3 days. The flavor will continue to mellow as it sits and the ladyfingers will get softer but it will still be delicious.
- *Brown sugar is best for flavor but you can use granulated sugar if that’s what you have on hand.
- Guinness Draught works well here because its coffee and cocoa notes mimic the flavors of traditional tiramisu. You can use a different beer with a similar flavor profile but I don’t recommend light beers or hoppy beers.
- I like either Conchita or DeLallo brand ladyfingers.
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