for the filling
  • 8-oz mascarpone cheese
  • ½ cup powdered sugar
  • ½ tsp coffee extract (or vanilla)
  • 1 tsp espresso powder
  • 2 cups heavy whipping cream
for the layers
  • 2 cups Coffee Oatmeal Stout Beer from Good People Brewing (or your fave stout beer)
  • 2 (7-oz) packages of ladyfingers (found on the cookie aisle of the grocery story)
  • ½ cup unsweetened cocoa powder
optional whipped cream
  • 1 cup heavy whipping cream
  • 1 tbsp powdered sugar
  • ½ tsp vanilla extract
for the filling
  1. Combine mascarpone, powdered sugar, and coffee extract in a large bowl and mix on medium speed with an electric mixer until smooth.
  2. In a separate bowl, or the bowl of a stand mixer, add whipping cream and espresso powder. Wait for espresso powder to dissolve, then whip on medium high speed until stiff peaks form.
  3. Gently fold whipped cream into the mascarpone mixture until all ingredients are incorporated.
whipped cream
  1. In the bowl of a stand mixer, or a medium-sized bowl with a hand-held mixer, whip cream on medium-high speed until soft peaks form. With mixer running, add powdered sugar and vanilla. Beat until stiff peaks form.
  1. Line a 9-inch springform pan with plastic wrap or foil. (This will make it MUCH easier to remove the tiramisu from the pan later on.)
  2. Pour beer into a bowl. Dip one ladyfinger at a time for a second or two on both sides, then lay in the the prepared pan until the bottom of the pan is covered.
  3. Spread half of filling over lady fingers. Dust with a thin, even layer of cocoa powder.
  4. Repeat layers--ladyfingers, filling, and cocoa powder. Top with a third layer of lady fingers.
  5. Pipe whipped cream on top of tiramisu and dust with a final layer of cocoa powder.
  6. Cover and chill in the refrigerator for 4-6 hours, or overnight. (If you don't want to mess up the whipped cream or the top of your tiramisu, you can cover the pan with a large plate or lid.)
  7. Remove from pan and cut into slices to serve!
Recipe by bethcakes at