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.
To make the trifle sponge
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.
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.
Fold in the mascarpone and chill in the fridge whilst you prepare the other ingredients.
To make the caramel sauce
Mix the butter and sugar in a small pan and then slowly dissolve over a low heat for 6-8 minutes, stirring occasionally.
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).
You can then remove the pan from the heat and allow the mixture to cool at room temperature.
Once all of your ingredients are chilled get your dessert glasses ready to layer your Guinness tiramisu.
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.
Repeat the process until your glasses are suitably full and add some dark chocolate shavings to decorate.
Ingredients – 3 items
For the trifle sponge
For the cream
For the caramel
Lyle’s Golden Syrup
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