I created this delicious recipe for Dish Magazine to celebrate Saint Patrick's day. Layers of creamy mascarpone, salted dulce de leche, ladyfingers dunked in malty Guinness and shavings of bitter dark chocolate. An indulgent, quick and easy dessert that can be made in advance.
GUINNESS & DULCE DE LECHE TIRAMISU
150g mascarpone cheese, softened
3 tablespoons caster sugar
220g dulce de leche or condensed milk caramel
Pinch of salt
330mls Guinness Draught beer
12 Savoiardi ladyfinger biscuits
70 dark chocolate, in shavings
Place mascarpone and caster sugar in a bowl and mix until well combined. Whip cream until soft peaks are forming. 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 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.