Dubbel Coffee Stout Tiramisu

Zack Hawke

Zack Hawke

20th November 2015

Dubbel Coffee Stout Tiramisu

All the flavours of a traditional tiramisu, just using the artfully brewed Sharp’s Dubbel Coffee Stout. It’s boozy, rich and indulgent, with just the right amount of coffee background. Share a bottle of the stout alongside the Tiramisu to really heighten the beer and dessert experience.

Serves 6


  • For the base
  • 90g Sponge Fingers
  • 180 ml Sharp’s Dubbel Coffee Stout
  • For the cream
  • 40 ml Sharp’s Dubbel Coffee Stout
  • 125g Mascarpone
  • 300ml Double Cream
  • Zest of half an Orange
  • 40g Demerara Sugar
  • For the genache
  • 65g 70% Dark Chocolate
  • 15g unsalted butter
  • 2 tbsp. Sharp’s Dubbel Coffee Stout
  • 2 tbsp. Double cream
  • For the garnish
  • Orange zest
  • 70% dark chocolate shavings
  • Cocoa powder


1. For the base, soak the sponge fingers in the Dubbel Coffee Stout, allowing them to break up.

2. For the cream, whisk all of the ingredients together at the same time until thick, glossy and able to just hold a soft peak

3. For the genache, heat all of the ingredients gently over a bane marie until the chocolate is melted then stir until glossy. Allow to cool to room temperature

4. Layer 6 glasses evenly with the base, cream and genache, making sure the final layer is cream

5. Refrigerate for at least 1 hour before serving

6. Finish with chocolate shavings, orange zest and a dusting of cocoa powder.

7. Pop open a bottle of cold Dubbel Coffee Stout to enjoy alongside.