The Guinness caramel brings a fun twist to the original recipe as well as a delicious depth of flavor, and makes it a great Irish dessert to serve on St. Patrick's Day and it can be made the night before.
Technique tip: When whisking in the mascarpone into the sugar and eggs, be careful not to over beat it as you want the mixture to be thick in consistency and not runny. I like to make my tiramisu in individual vintage cocktail glasses, but you could easily double up the recipe and make it in a glass trifle bowl for a spectacular centerpiece.
Swap option: Instead of Guinness you could use coffee or Baileys. Or, you can always leave out the Guinness if you prefer, or skip the caramel completely for a classic tiramisu.
For the tiramisu:
Place the egg yolks and superfine sugar in a large bowl and use a hand blender to whisk together until pale and thick. Add the mascarpone and whisk slowly until the mixture is pale and smooth.
Dip the ladyfingers into the cold coffee and then place straight into four cocktail glasses to create the base layer. Alternatively, arrange the coffee-dipped ladyfingers in a large glass bowl to make one large tiramisu.
For the Guinness caramel:
Add the sugar and water to a saucepan, place over low heat, and stir until the sugar has dissolved. Increase the heat to high and cook for 12–14 minutes, or until the syrup is light golden brown in color. Stir in the butter and cook for another 2–3 minutes or until the mixture is a caramel consistency. Stir in the cream and Guinness, then reduce the heat and simmer for 10 minutes, or until the caramel is a thick consistency.
Spoon half the mascarpone mixture over the ladyfingers, followed by a layer of the Guinness caramel and a sprinkle of cocoa, and then another layer of the remaining mascarpone mixture and Guinness caramel. Finish with a layer of cocoa on top. Cover and chill for an hour before serving.