Beer tiramisu
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Craft beer tiramisu

Course Dessert
Cuisine Italian
Keyword cream, beer, yolks, tiramisu
Prep Time 20 minutes
Cook Time 12 minutes
Resting time 5 hours
Total Time 32 minutes
Servings 8


For the beer sabayon

  • 4 egg yolks
  • 100 g of sugar
  • 4 tablespoons of American Brown Ale or a dark beer

For the tiramisu

  • 400 g of fresh mascarpone
  • 250 ml of cream
  • 200 ml of American Brown Ale or a dark beer
  • 200 g of savoiardi, ladyfingers
  • 50 g dark chocolate
  • Unsweetened cocoa powder, to decorate


  • Collect the egg yolk in bowl or a saucepan suitable for a bain-marie. Add sugar and beer to the yolks. Whisk the ingredients until thoroughly combined, then put them in a double boiler.
  • It is important not to heat the yolks abruptly, as you might find yourself with a prosaic batch of scrambled eggs. Keep whisking the yolks over slowly simmering water until you'll get a thick and smooth zabaione. It will require from 10 to 12 minutes.
  • Move the zabaione into a small bowl and place it into a larger bowl filled with cold water and ice cubes. Keep stirring until it is cold.
  • Now beat in the mascarpone and mix thoroughly, until you have removed any lump.
  • Whip the cream and fold it gently into the mascarpone.
  • Take 8 small glasses. Put on the bottom of each glass a savoiardo, quickly dunked into the beer. Cover with a layer of mascarpone, then add some chopped dark chocolate, then another layer of soaked savoiardi, a layer of mascarpone, a third layer of soaked savoiardi and finished with a layer of mascarpone.
  • Dust with cocoa powder and sprinkle with dark chocolate, then stash in the fridge for at least an hour before serving.
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