Guinness Beeramisu Recipe – St. Patrick's Day
You've had tiramisu before, but not like this. A rich Guinness reduction folded into silky mascarpone cream, layered over espresso-soaked ladyfingers and dusted with dark cocoa — it's the St. Patrick's Day dessert that'll make everyone forget about green beer. Make it the night before and it's even better.
Ingredients
Main ingredients
- Guinness Extra Stout 1 cup
- mascarpone cheese 16 oz
- heavy cream 1 cup
- egg yolks 4
- granulated sugar 2 tbsp
- espresso (brewed, cooled) 1.25 cups
- ladyfingers (Savoiardi) 24 pieces
Seasonings/Sauce
- Baileys Irish Cream 2 tbsp
- vanilla extract 1 tsp
- unsweetened cocoa powder (for dusting) 2 tbsp
- fine sea salt 0.25 tsp
Nutrition summary
Carbohydrates
39 g
41%
Protein
7 g
7%
Fat
19 g
52%
Cooking steps
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1
Pour Guinness Extra Stout into a small saucepan and bring to a gentle simmer over medium heat. Reduce, stirring occasionally, until syrupy and thickened to about 1/3 cup (20–30 minutes). This concentration intensifies the stout's malty, bittersweet flavor — do not skip the reduction for proper texture.
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2
In a heatproof bowl set over simmering water, whisk egg yolks with sugar and a pinch of sea salt until pale, tripled in volume, and warm to the touch (5 minutes). This creates stability and lightness in the cream. Remove from heat, let cool 5 minutes.
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3
In a large bowl, beat mascarpone until smooth. Whip heavy cream with vanilla extract until soft peaks form. Fold mascarpone, cooled Guinness reduction, Baileys, and the egg yolk mixture together gently. Folding helps maintain airiness; avoid over-mixing or the cream may break.
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4
Combine espresso with 1 tbsp sugar and let cool. Briefly dip each ladyfinger into espresso — no more than 2 seconds per side. Soggy ladyfingers risk making the layers runny, so work quickly for structure.
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5
To assemble, layer half the espresso-dipped ladyfingers in a snug single layer in a 9-inch square dish. Spread half the Guinness-mascarpone cream evenly on top. Repeat with remaining ladyfingers and cream. Smooth the top and chill, uncovered, for at least 4 hours (or overnight for best flavor and set).
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6
Before serving, dust the surface generously with unsweetened cocoa powder. This provides classic tiramisu bitterness to balance the rich, malty cream.
Personalized Q&A
Q. What makes this Guiness Beeramisu taste authentically Irish?
The magic is in the Guinness reduction, which gets simmered down to a syrup so its malty, bittersweet notes shine through the mascarpone cream, plus the addition of Baileys for Irish cream flavor. These steps create undeniable St. Patrick’s Day character while keeping the classic tiramisu technique intact.
Q. My Beeramisu cream turned out runny—what did I do wrong?
Runny cream usually means the Guinness wasn’t reduced enough, or the mascarpone was over-mixed. Reducing the stout concentrates flavor and thickness so the cream sets properly, while gentle folding keeps the texture light without breaking the mixture.
Q. Can I substitute regular coffee for espresso, or skip the Baileys?
Yes, strong brewed coffee can replace espresso. Skipping Baileys is fine, but you’ll miss a little Irish cream flavor — substitute with more heavy cream if desired. Don’t swap mascarpone, as it’s crucial for authentic texture.
Q. How many calories are in one serving of this Beeramisu?
Each serving (140g) contains about 380 calories, with 39g carbs, 7g protein, and 19g fat, making it a richer dessert best enjoyed for special occasions.
Q. Can I make Guiness Beeramisu ahead of time, and how should I store it?
Absolutely! This dessert is best when prepared a day in advance. Cover and refrigerate for up to 3 days. The flavors meld and the cream sets overnight for the best possible texture.
