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When I was in Italy earlier this month, I learned how to make tiramisu with beer. It sounds very unexpected, but once I explain that the recipe calls for a Coffee Stout or a Vanilla Porter and not just any old lager – you will probably get on board with the idea.

One of the most fun parts of my trip to Piedmont was getting to visit University of Gastronomic Sciences of Pollenzo where we had a private cooking class. The chef who ran the class taught us to make what she called Birramisu – tiramisu made with beer! I love this recipe because it takes just 10 minutes of active preparation time.

We used a coffee stout during the cooking class, but when I was home I used a Vanilla Porter. Both beers work very well in this recipe. It is up to you if you want the tiramisu to have a coffee flavor or a vanilla flavor. Or… you could be traditional and use coffee.

You definitely want to break out your stand mixer to prepare this tiramisu. The creamy mascarpone filling is made by combining whipped egg yolks with mascarpone and whipped egg whites. It’s a lot of beating and you don’t want to do it by hand. By using egg whites instead of cream, the mascarpone filling has a lighter consistency.

During the class we used a cake pan to assemble the tiramisu. I think it is a little easier to use a square or rectangular pan because the lady fingers will fit better.

As soon as the tiramisu was ready, we all grabbed forks and dug right in. We couldn’t resist, but I do recommend letting the tiramisu chill in the fridge for at least 2 hours.

There are two types of lady fingers that you can buy. The first – and easier to find option – are like crunchy biscuits. The second are fresh lady fingers with a cake-like consistency. It doesn’t matter which type you use. The crunchy lady fingers will soften up when you dunk them in the beer and top them with the creamy mascarpone. The end result will be the same regardless of which lady fingers you use. The crunchy type are available at most grocery stores, just look in the Italian section.

Note: This recipe does call for uncooked eggs. Use fresh high quality eggs. It may not be safe for some people to consume raw eggs.

How to Make Tiramisu with Beer:

How to Make Tiramisu

Yield: 8 servings

Prep Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 10 minutes

A recipe for tiramisu with a twist, instead of soaking the lady fingers in espresso this recipe calls for a Coffee Stout or a Vanilla Porter.

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Ingredients

• 3 Eggs
• 3 tablespoons Granulated Sugar
• 1 teaspoon Vanilla
• 8 ounces Mascarpone Cheese
• 1 Vanilla Porter or Coffee Stout
• 1 package (7 ounce) of Lady Fingers
• Cocoa Powder for garnish

Instructions

First, separate the egg yolks and egg whites. Place the egg yolks in the bowl of an electric mixer. Add the sugar and then beat on a high speed for about 3 minutes until the mixture is light yellow and smooth. Then add the vanilla and the mascarpone and beat to combine.

Next you are going to need to whip the egg whites. Assuming that you don’t have an extra bowl for your mixer, remove the mascarpone mixture and place it in another bowl.

Egg whites are picky. You need to use a clean dry bowl and beaters. You also can’t have any egg yolk mixed in with the white. So wash and try the beaters and the bowl before adding the egg whites. Then beat on a high speed until stiff peaks form.

Pour about half of the egg white into the bowl with the mascarpone cream and gently fold together. You won’t need all of the egg white (unless you want to add it and have super light cream filling). I whip all of the egg white and only use half because you need enough volume of egg white to get them to whip.

Once the mascarpone cream filling is ready, it is time to assemble the tiramisu.

Pour a ½ inch layer of the cream filling into the bottom of your pan. Then pour the beer into a bowl. One by one quickly dip the lady fingers in the beer submerging both sides, and then arrange them in a single layer over the cream filling. Next, add another layer of the mascarpone cream. Then add another layer of beer soaked lady fingers, and finally top with a last layer of mascarpone cream.

Place the tiramisu in the fridge for at least 2 hours. You can also make this a day ahead. Just prior to serving top with cocoa powder.

Did you make this recipe?

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