Guinness and Irish Cream Tiramisu
Ingredients
- 6 egg yolks
- 6 tablespoons powdered sugar
- 2 tablespoons Baileys Irish Cream
- 16 ounces mascarpone cheese
- ⅓ to ⅔ cups Guinness
- 1 cup strong espresso coffee
- About 30 ladyfingers
- Cocoa powder for topping
- Shaved chocolate for topping
Instructions
Prepare the Cream Mixture
- In a large mixing bowl, beat the egg yolks and powdered sugar together until pale and slightly thickened. If you prefer to cook the egg yolks, place the bowl over a saucepan of simmering water (without touching the water) and whisk for 4 to 5 minutes until slightly thickened and warm to the touch.
- In a separate bowl, mix the mascarpone cheese until smooth. Be careful not to overmix, or it can become grainy.
- Gently fold the egg mixture into the mascarpone.
- Stir in the Baileys Irish Cream until fully combined.
Make the Soaking Mixture
- In a shallow dish, combine the Guinness and espresso coffee. Start with ⅓ cup of Guinness, taste, and add more if desired. The more Guinness, the stronger the flavor will be.
Dip and Layer
- Quickly dip each ladyfinger into the coffee-Guinness mixture for about 1 second per side (do not let them get too soggy).
- Arrange a layer of soaked ladyfingers in a 7x11 or 9x13 dish.
Assemble the Layers
- Spread half of the mascarpone mixture evenly over the ladyfingers.
- Repeat with another layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top.
Chill and Serve
- Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the texture to set.
- Before serving, sprinkle with shaved chocolate, then dust with cocoa powder.
- Slice and serve.
