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for the filling

  • 8- oz mascarpone cheese
  • 1/2 cup powdered sugar
  • 1/2 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)
  • 1/2 cup unsweetened cocoa powder

optional whipped cream

  • 1 cup heavy whipping cream
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract


for the filling

  • Combine mascarpone, powdered sugar, and coffee extract in a large bowl and mix on medium speed with an electric mixer until smooth.
  • 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.
  • Gently fold whipped cream into the mascarpone mixture until all ingredients are incorporated.

whipped cream

  • 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.


  • 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.)
  • 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.
  • Spread half of filling over lady fingers. Dust with a thin, even layer of cocoa powder.
  • Repeat layers--ladyfingers, filling, and cocoa powder. Top with a third layer of lady fingers.
  • Pipe whipped cream on top of tiramisu and dust with a final layer of cocoa powder.
  • 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.)
  • Remove from pan and cut into slices to serve!