When we tried Moody Tongue Brewing Company’s Caramelized Chocolate Churro Baltic Porter, we were impressed by the pronounced flavors of Mexican chocolate, vanilla and cinnamon. After a suggestion from brewmaster Jared Rouben that the beer would work well in tiramisu, we decided to develop a recipe and find out for ourselves. Once reduced to a syrup, the beer’s aroma and flavor intensifies before getting mixed with a little coffee, which is then drizzled over ladyfingers. The bitterness of the sauce balances the creamy mascarpone in the base for a truly inventive dessert, best paired with a cold beer.
This recipe requires minimal active cooking—the magic happens during the chilling process. Like an icebox cake, tiramisu needs time for the syrup to soak through the ladyfingers, softening to a cake-like texture. It’s the perfect dessert to make the night before or morning of a dinner party.
To learn more, read “Moody Brews.”
Recipe from the Tasting Table Test Kitchen
Yield: 6 to 8 servings
Prep Time: 25 minutes
Cook Time: 15 minutes, plus cooling and chilling time
Total Time: 40 minutes, plus cooling and chilling time
Two 12-ounce bottles Moody Tongue Caramelized Chocolate Churro Baltic Porter
¼ cup strongly brewed coffee
¾ cup, plus 2 tablespoons, granulated sugar, divided
⅔ cup whole milk
1 teaspoon kosher salt
6 egg yolks
2 cups (1 pound) mascarpone cheese
1¼ cups heavy cream
½ teaspoon vanilla extract
7 ounces (24 each) ladyfingers, halved lengthwise
1 tablespoon cocoa powder
1. In a medium saucepan, bring the beer to a simmer over medium-high heat. Cook, stirring often, until reduced to ½ cup, 20 to 25 minutes. Add the coffee and ¾ cup of sugar, and stir until the sugar has dissolved, 1 minute. Remove from the heat and let cool.
2. In a small saucepan, bring the milk to a simmer over medium heat. Meanwhile, in a small bowl, whisk together the salt, remaining 2 tablespoons of sugar and egg yolks until smooth.
3. Whisk half of the milk into the egg mixture to temper, then add the mixture back to the pot with the rest of the milk. Cook over medium heat, stirring constantly, until thickened, 2 to 3 minutes. Transfer to a bowl and cover the surface of the pastry cream with plastic wrap, then let cool completely.
4. To the cooled pastry cream, stir in the mascarpone until incorporated.
5. In a large bowl, whisk the heavy cream and vanilla to form stiff peaks.
6. In a 9-inch springform pan, lay out half of the ladyfingers, cut-sides up. They will overlap slightly. Drizzle half of the beer mixture over the ladyfingers. Using an offset spatula, spread half of the mascarpone mixture in an even layer over the cookies, followed by an even layer of half of the whipped cream. Repeat this layering process, using up all of the components.
7. Using a fine-mesh sieve, dust the cocoa powder over the top of the tiramisu, then refrigerate until the cookies have softened and the tiramisu has set, 6 hours to overnight.
8. Using a paring knife, cut around the edge of the tiramisu to release, then remove the outer ring of the springform pan, slice and serve.
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