Beer Brownie Tiramisu (or Beeramisu, if you will!)

I love coffee.  I love dark roast coffee, I’ll take a good instant, I’m a Starbucks girl (sorry!) And I love coffee flavoured things.  Give me coffee cake, coffee ice cream, I’ve had Colombian coffee caramels, but I really love coffee beer!  And Tiramisu, obvs.  It was my birthday the other week and as I always end up making my own birthday cake (the trials of being the baker in the family), I decided I was having a beeramisu – that’s tiramisu made from beer if you couldn’t work it out.  And I also thought it would be doubly amazing if it had beer brownies for the cake layer….

Well, I was right, it was amazing!  Beery, chocolatey, coffee goodness in a soft, squishy delicious dessert.  It came out so well, I couldn’t keep the recipe from the world – so here it is!

Beer brownies

Ingredients:
400g caster sugar
226g butter, melted
60g cocoa powder

1 teaspoon vanilla extract
4 tablespoons beer of choice (see notes)
4 eggs
226g plain flour
½ teaspoon baking powder

½  teaspoon salt

Beeramisu

250g Mascarpone

1tsp vanilla extract

Can of coffee stout (see notes)

150ml double cream

4 tbs icing sugar

300ml strong coffee cooled (I made this up with 3 tbs of instant coffee)

Cocoa powder for dusting

Makes 8 servings approx.

Notes – I used a 1.5lt Pyrex serving dish to create the tiramisu and used two long shallow baking trays to make the brownie layers – you may have some brownie mix left over depending on how big your trays and dish are. 

You can use any dark beer to make this recipe, I suggest a stout and a coffee stout would be even better.  I used Fierce x New Zealand Beer Collective’s Big Night In Part 2 which is an imperial coffee stout, but Wild Beer Co’s Millionaire also makes good brownies.  I’ve also used Tiny Rebel Stay Puft, Brew York Extra Brownie Pints and any tiramisu stout in the brownie mix with excellent results.

Method

1.    Preheat the oven to 180oC/Gas Mark 4

2.    Cream the butter and sugar together until light and fluffy.

3.    Add the cocoa powder and mix well.

4.    Add the vanilla and 4 tablespoons of beer of choice, allow to mix thoroughly.

5.    Add the eggs and mix well.

6.    Gradually add the flour, baking powder and salt until a batter forms – this is quite a runny mixture.

7.    Split the mix between two greased baking trays to make two thin layers of brownie, about 1 inch thick each when baked.

8.    Bake for 20-25 mins or until a skewer or knife put in the middle comes away clean.

9.    Allow brownie to completely cool.

10. While the brownie is cooling, make the tiramisu cream.  Whisk the mascarpone with the vanilla and 75ml of your beer of choice until thoroughly mixed.

11. Whisk the cream with the icing sugar (I used an electric hand mixer) until thick.

12. Fold the cream mixture into the mascarpone mix until thoroughly combined and store in the fridge until ready to make up the tiramisu.

13. Once the brownie layers are completely cool, cut them to fit into your serving dish.  I cut the shape of the dish first and then cut this into wide fingers. 

14. Mix the cooled coffee with 3 tablespoons of your beer of choice in a shallow dish and dip your brownie fingers into the mixture – you want an even coating but not for the brownie to go soggy.

15. Layer the first layer of fingers in the bottom of the serving dish and add half the tiramisu cream.

16. Repeat by dipping your second brownie layer and adding on top of the tiramisu cream.  Spread the remaining cream on the second brownie layer

17. Complete with a dusting of cocoa powder all over.

18. Keep in the fridge until ready to serve

Top tip: make this the night before so all the flavours and layers have time to soak and infuse together!

And there you have a decadent coffee and beer dessert fit for any birthday!  Let me know in the comment sif you make this and how it turned out!