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“Beeramisu” – an Italian dessert in a different way

Recipes with beer are meanwhile not uncommon, and for many people not necessarily something special. A dash of liquid gold in the gravy for the Sunday joint, in a soup or in a country-style loaf – doesn’t sound like an extremely audacious recipe, does it? The reason for this is most probably that what we’re talking about here is typically down-to-earth home cooking. But what do things look like when beer meets dessert, sweet stuff? There I myself was also a bit sceptical at first when I read about such extravagant sweet-malty recipe combinations as Bockbier parfait, gingerbread mousse with Eisbock sabayon, stuffed dates in wheat beer pastry, or a beer tiramisu. And because I’m a huge fan of this classic Italian dessert, and also like experimenting a bit in the kitchen, and because my colleagues here at Krones are fortunately also quite venturesome and willing to try something new, I gave the beer tiramisu a chance. Needless to say that I do not want you to miss out on my culinary excursion to Italy, with a brief foray into the realm of beer:



For the apple ragout:

  • 5 apples
  • 100 ml apple juice
  • 100 g of sugar
  • 100 g dark Doppelbock beer
  • lemon juice


For the sponge base:

  • 20 sponge fingers
  • 100 g of sugar
  • 100 ml of apple juice
  • some water
  • 250 ml of dark Doppelbock beer


For the cream topping:

  • gelatine
  • 150 g of cream
  • 3 egg yolks
  • 4 tbsps of beer
  • 80 g of icing sugar
  • 3 egg whites
  • 250 g of mascarpone
  • 80 g of sugar
  • cocoa powder



For the apple ragout, peel the apples and cut them into small cubes. Bring the sugar to the boil with a little water and allow it to lightly caramelise. Add some beer and 100 ml of apple juice, and boil the apples in it until they are soft. Put aside the beer-apple-juice decoction. When it’s all cooled down, add some lemon juice and the remaining beer.

The next step is to prepare the liquid you are going to use to soak the sponge base with. For that, simply bring sugar and water to the boil in a pot. Add sugar, apple juice and dark Bockbier to the sugar water and mix together.

In a tin, evenly spread out the 20 sponge fingers and drizzle the liquid you’ve just prepared over them.

For the cake cream, whip icing sugar and egg yolks to a foamy mass. Then fold in the mascarpone and the beer. Prepare the gelatine as instructed on the packet, and add it to the mascarpone mass. Then whip the cream. In a separate bowl, whip the egg whites together with 80 g of sugar until stiff. Now mix cream and egg whites together, and fold them into the mascarpone mass as well.

Finally, cover the sponge base, meanwhile well soaked, with the apple ragout, spread the mascarpone mass evenly on top, and put the dessert in the fridge for a few hours, to allow the mass to solidify. Before serving, don’t forget to dust the topping with a thin layer of cocoa powder.


Shortly before my colleagues assembled for the tasting, I must confess that I felt a bit apprehensive. After all, I wanted to be complimented for my baking skills, and my admittedly rare contact with whisk, wooden spoon & co. not to have been wholly in vain. And to be honest, I wanted to sweeten the day for my team, and not (literally) spoil it for them.

After a few brave colleagues volunteered to act as guinea-pigs for a tasting, however, I could breathe easy again. My beer tiramisu – why don’t we call it “beeramisu”? – far exceeded expectations – they loved it! “You can tell there’s something in there” or “Oh yes, you can definitely taste the beer afterwards” were the initial reactions in my department. Did the sweetish-malty aroma put them off? I hardly think so, because my “beery” dessert didn’t even survive the coffee break; it was devoured beforehand. That says a lot, doesn’t it? 🙂


Have I whetted your appetite with my “beeramisu”? Then off you go to the kitchen! Have fun, I hope it turns out delicious, and above all, enjoy 🙂

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alexa.al at 14. June 2016

It looks delicious. Very nice post! Thank you so much!

Maria Seywald at 14. June 2016

You're most welcome! Hope you'll enjoy when you get the chance to try it!

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