STEP 1

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.

 

STEP 2

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.
 

STEP 3

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.

STEP 4

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.