Guinness Tiramisu Recipe

A classic recipe with an added bonus of the black stuff’s malty, sweet, and roasted notes. Complementing the tiramisu’s coffee and cream flavour perfectly for a lightly boozy dessert.

Prep Time
30 min
Cook Time
10 min

For the trifle sponge

4 large thick slices of brioche loaf
200ml Guinness
A double shot of espresso

For the cream 

150 grams mascarpone cheese
3 tablespoons Tate & Lyle Icing sugar
150ml double cream

For the caramel

150g Lyle’s Golden Syrup
50g unsalted butter
125g Tate & Lyle Soft Brown Sugar
150ml double cream

To decorate
Dark chocolate shavings



1. Take your brioche slices and add them to a baking tray, mix together the double shot of espresso and Guinness in a jug and drizzle over the brioche, leaving it to soak.



1. To make your mascarpone cream, add the double cream and Tate & Lyle Icing sugar to a bowl and whisk with a hand mixer until it forms stiff peaks.
2. Fold in the mascarpone and chill in the fridge whilst you prepare the other ingredients.



1. Make the caramel sauce by mixing the butter and sugar in a small pan and then slowly dissolve over a low heat for 6-8 minutes, stirring occasionally.
2. Continue to cook on low heat for a further 5 minutes, then very slowly add the cream and cook for another 1-2 minutes until the mixture has slightly reduced (thickened).
3. You can then remove the pan from the heat and allow the mixture to cool at room temperature.


1. Once all of your ingredients are chilled get your dessert glasses ready to layer your Guiness tiramisu. 
2. Tear your soaked brioche into bite size pieces and add a layer to the bottom of your glass, followed by a layer of mascarpone cream, the a layer of caramel sauce. 
3. Repeat the process until your glasses are suitably full and add some dark chocolate shavings to decorate.