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The Beer Circle » Cooking » Beerimisu


Last week a friend was having a cook-out for his birthday, and I was tasked with a dessert. He’s a beer lover, so I wanted to incorporate that somehow, and I didn’t want a recipe where I was going to be melting chocolate on the oven– I find that extremely tedious. While perusing the internet, I came across this recipe for Beerimisu, and decided it was a winner.

The next big decision– what beer to use? I still hadn’t completely made up my mind by the time I had finished picking up the ingredients, but when I saw it, I knew I had to try it: Southern Tier Mokah Imperial Stout. One of my favorite imperial stouts in general, I thought it would compliment the rest of the flavors really nicely. I’m known for fiddling with recipes, but atypically, the beer is the only thing about this recipe that I changed; the recipe simple and uncomplicated, two things I really like.

Tasty Ingredients



  • 1 (8 oz.) container mascarpone cheese
  • 3/4 C heavy cream
  • 1/4 cup coffee liquor
  •  (7 oz.) package Italian-style crunchy ladyfingers
  • 1 1/2 cups Southern Tier Mokah
  • 1 T cocoa powder




Line a 5- by 9-in. loaf pan with plastic wrap, leaving at least a 1-in. overhang on all sides.

This was the hardest part of the recipe for me…other than not eating the filling with a spoon.


Combine mascarpone, cream, and coffee liqueur and beat on low speed, then medium, until mixture is thick enough to spread (do not overbeat).

Set 1 ladyfinger cookie vertically against a long edge of loaf pan and trim it flush with rim of pan. Use it as a guide to trim 12 more cookies, reserving trimmed ends. I poured the beer into a shallow bowl a few ounces at a time, refilling when necessary; you likely will not use the called for 1 1/2 C. Soak 1 ladyfinger at a time in beer, about 1 second per side; then arrange in rows along the long sides of pan, picket fence–style. Arrange 4 ladyfingers lengthwise on bottom of pan.

The set-up of ladyfingers

Spoon half the mascarpone mixture over bottom layer of ladyfingers and smooth evenly. Top with another layer of soaked ladyfingers (using reserved trimmed ends first), then top with remaining mascarpone mixture, smoothing evenly. Sift cocoa over top of cream. Wrap beeramisu and chill at least 8 hours and up to 24.

To serve, use plastic wrap to lift cake out of the loaf pan. Unwrap and slice crosswise. Dust each slice with additional cocoa, if you like.

Beerimisu before it headed into the fridge.

Overall, the beerimisu got great reviews. It is pretty rich, so little slices were enough for the guests at the party. Don’t be afraid to experiment with the beer you use to make this dessert- one friend said he had beerimisu made with New Glarus Wisconsin Belgian Red, which features cherry. So long as you stay away from the hoppy beers, it should be delicious! Do you have other suggestions of what to use?

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Written by Paige Deckert

Paige is a fifth year graduate student at Penn State; she received her craft beer education while bartending during undergrad at the University of Illinois. Over several months, Rogue’s Dead Guy served as her gateway beer, because it was $2/pint on Thursdays, and thus offered the highest ABV/$. This eventually turned into enjoyment, and everything is history from there. Her first legal beer was Robert the Bruce on cask at the Blind Pig in Champaign, followed by the Duchess de Bourgogne. Paige has visited over 15 breweries, including Great Divide, Bells, Jolly Pumpkin, Three Floyds and Dogfish Head, with plans to add more in 2012 via trips to San Diego, Phoenix, and Austin. Paige became friends with Russ (and subsequently Garrett) when they became friends on untappd. She clearly remembers seeing a check-in of his and thinking, “Who is this clown checking into Miller Light at the Shandygaff?” Soon thereafter he introduced himself at a Zeno’s beerfest, and they bonded over their beer geekery (sans adjuct lagers). Find Paige Deckert on Google Plus

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