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Beer-Infused Tiramisu

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Beer Infused Chocolate Tiramisu

Published on July 5, 2021
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Cook Time: 30 minutes
Serving Size: 4 servings
    For the Chocolate custard:
      250ml thickened/whipping cream
      • 1 tsp vanilla extract
      • 6 egg yolks
      • 250g butter, chilled &cubed
      • 2 tbsp corn starch
      • 1 tbsp all-purpose flour
      • 3 tbsp granulated sugar
      • ¼ cup kahlua
      • 200g dark chocolate
      For the Cream:
      • 400ml thickened/whipping cream
      • 1 tsp vanilla extract
      • 3 tbsp kahlua
      • 3 tbsp mascarpone
      For the Biscuits:
      • 200g ladyfinger biscuits
      • 200ml chocolate stout
      • 2 tsp instant coffee powder
      • 1 cup boiling water
      • Coco powder to dust
        For the Chocolate custard:
        • Begin by adding the flour, corn starch and sugar into a large microwave safe bowl. Use a whisk to combine before adding the egg yolks and whisk everything until well combined. Then add the cream, kahlua and vanilla extract and whisk until well combined.
        • Microwave for 60 seconds then whisk and continue microwaving for 30 seconds at a time until the mixture becomes thick.
        • Add butter and whisk until completely melted and whisked through. Repeat with the dark chocolate.
        • Cover with plastic wrap and set aside.
        For the Cream:
        • Add cream and vanilla extract to a large mixing bowl. Use a hand mixer to whisk to soft peaks. Add the mascarpone and kahlua and whisk to stiff peaks. Set aside.
        • To prepare the coffee mixture add instant coffee powder, boiling water and chocolate stout to a large mixing bowl.
        • Add a tbsp of chocolate custard into each serving cup.
        • Dunk the ladyfinger biscuits into the coffee mixture once and then add to the serving cup.
        • Add a tbsp of whipped cream. Repeat the process until you get to the top and finish with a generous dollop of whipped cream.
        • Finish with a dusting of cocoa powder.


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