Guinness and Dulce de Leche Tiramisu
Photography by Olivia Galletly.
Fall in love with this delectable Italian dessert – boasting a unique Irish twist.
Serves: 4
INGREDIENTS
150 grams mascarpone cheese, softened
3 tablespoons caster sugar
150ml cream
220 grams dulce de leche or condensed milk caramel
pinch of salt
330ml Guinness Draught beer
12 Savoiardi ladyfinger biscuits
70 per cent dark chocolate shavings, to decorate
METHOD
Place mascarpone and caster sugar in a bowl and mix until well combined. Whip cream until soft peaks start to form. Gently fold cream through mascarpone.
Soak ladyfinger biscuits in Guinness for 10 seconds, tuning once. Biscuits should be soft on the outside and hard in the centre.
In a bowl, mix together dulce de leche or condensed milk caramel and salt until smooth.
Tightly arrange ladyfinger biscuits across the base of 4 glasses, break them up if you need to. Layer a spoonful of mascarpone cream on top, spread to the edges and sprinkle over chocolate shavings. Carefully smear a spoonful or dulce de leche on top. Repeat with remaining ingredients. Finish with a large spoonful of mascarpone cream and chocolate shavings.
Refrigerate for 6 hours before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.