Friday I’m in Love

Posted on June 22, 2012


I didn’t get this figure on crispbreads alone, I had to really work at it and what better way to keep up the calorie count than a massive helping of Beeramisu *drools*.

Over at Serious Eats they have an amazing take on the Italian favourite Tiramisu, replacing the coffee and Marsala with Guinness and Irish Cream.

I plan to replace the Guinness with Anchor Porter because I love it and because I think its chocolate, coffee wonderfulness will be a perfect match with all that creamy deliciousness.

That’s my weekend sorted!

K x

P.S If you’re too lazy to head over to look at the recipe here you go. Apparently it serves 12, I can only imagine they have teeny tiny pixie spoons…….


  • 1 pound mascarpone, softened
  • 3/4 cup granulated sugar
  • 3/4 cup heavy whipping cream
  • 1/2 cup plus 2 tablespoons plus 1/2 cup Irish Cream such as Bailey’s or Carolan’s, divided
  • 8 ounces Guinness
  • 36 savoiardi (Italian ladyfingers)
  • Small bar good-quality chocolate, for shaving


  • Combine the mascarpone and sugar in a medium bowl, stir vigorously to dissolve sugar. Place whipping cream and 2 tablespoons Irish Cream in a stand mixer fitted with a whisk attachment. Whip on high until stiff peaks form, 2-3 minutes. Gently fold whipped cream into mascarpone.
  • Pour Guinness into a shallow bowl. One at a time, dip ladyfingers into Guinness on each side. Don’t soak them: counting to one on each side will provide all the stout flavor and moisture you’ll need. Place in a tight single layer in dish, breaking them into pieces as necessary. Drizzle 1/4 cup Irish Cream over entire layer. Pour about 1-2 cups of the mascarpone mixture over ladyfingers until covered, spreading smooth with a spatula. Grate a layer of chocolate shavings over the top with a microplane or a vegetable peeler.
  • Repeat process with another layer. Refrigerate for at least 12 hours or overnight before serving.