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Grab an extra espresso at the coffee shop, and bring it home to toss in this no-fail tiramisu. Chef Gaston Alfaro of California’s Half Moon Bay Brewing uses a local brew, but any stout or roasted porter can substitute.

Makes: 12

  • 1 pound mascarpone cheese
  • 3 tablespoons Kahlúa
  • 3 tablespoons powdered sugar
  • 14 cup brewed espresso
  • 1 14 cup heavy cream
  • 24 ladyfingers
  • 1 cup Mavericks Paddle Out Stout
  • 3 teaspoons cocoa powder
  • 3 teaspoons sugar
  • 1 tablespoon vanilla extract


• Using a food processor or an electric mixer, whip the mascarpone cheese, Kahlúa, sugar, espresso and 1/8 cup of the heavy cream together until well-combined and just thick and fluffy enough to spread. Do not overmix.
• In a separate bowl, whip the sugar, vanilla and remaining heavy cream until stiff peaks form.
• Pour the beer into a shallow dish. Dip 12 ladyfingers into the beer, then arrange flat on the bottom of a 15-by-10-by-2-inch glass baking dish. Spread a layer of the mascarpone mixture over the ladyfingers, then repeat with a second layer of the remaining ladyfingers dipped in beer, and a slightly thicker layer of the mascarpone mixture.
• Top the dessert with a layer of the whipped cream, and dust the top with cocoa powder. Cover and freeze overnight. Cut into squares and serve chilled.


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