Beeramisu (Tiramisu with Dark Beer)
by Jay Wadams
Hold on a minute, beer-a-mi-what? You heard right, a Beeramisu is a traditional Italian Tiramisu with a generous helping of dark and fruity stout or porter beer. Perfect for the beer lovers in your life! It might sound strange at first, but this light and flavoursome Italian dessert is delicious with beer added.
Ingredients
- 250 ml dark beer
- 250 ml strong espresso
- 225 g white sugar
- 5 eggs separated (see notes)
- 500 g Mascarpone cheese
- 250 ml heavy whipping cream 35-40% fat content
- 200 g ladyfingers Savoiardi sponge fingers
- 5 Tbsp dark cocoa powder Dutch-processed
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- MAKE DIPPING LIQUID: Mix together two-thirds of the beer, the espresso and 2 Tbsp of the sugar in a small shallow bowl until the sugar dissolves. Set aside.
- HEAT EGG YOLKS: Set a heat-proof mixing bowl over a saucepan of simmering water (ensure the base of the bowl is not touching the water). Add the egg yolks and remaining sugar and beat with an electric mixer until light and fluffy, around 5 minutes. Stir through the remaining beer, heat another minute, then remove from the heat and set aside to cool.
- BEAT MASCARPONE: Stir the Mascarpone and a splash of the cream together in a large bowl until smooth. When the egg mixture has cooled to room temperature, fold it under the mascarpone using a silicone spatula.
- BEAT EGGS AND CREAM: In a separate bowl, beat the egg whites until stiff peaks form, then fold them under the mascarpone cheese mixture (see notes). Using the same bowl, beat the heavy cream until stiff and fold the whipped cream gently under the mascarpone mixture.
- DIP AND LAYER: Dip the ladyfingers into the prepared coffee and beer mixture and arrange in a tight single layer in a 20x30 cm ( 8x12 in.) dish. Spoon over half of the mascarpone mixture, top with another layer of soaked ladyfingers and finish with another layer of mascarpone. (If you have any leftovers, layer into glasses with broken ladyfingers for a chef treat.)
- DUST WITH COCOA AND CHILL: Smooth the top, then dust generously with cocoa powder. Chill for at least 4 hours, preferably overnight. Serve cold.
Notes
In Europe and Australia it is considered perfectly safe to consume raw eggs. Due to industrial processes in the United States, many people may prefer to use pasteurised egg whites in this dish. They are readily available in the supermarket chiller. The egg yolks are cooked in the water bath.
Imperial and cup measurements are approximate. For the best and most accurate results, I use and recommend a digital kitchen scale like the one below.
Nutrition
Serving: 1slice | Calories: 867kcal | Carbohydrates: 65g | Protein: 16g | Fat: 60g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 341mg | Sodium: 167mg | Potassium: 252mg | Fiber: 2g | Sugar: 39g | Vitamin A: 2166IU | Vitamin C: 0.3mg | Calcium: 189mg | Iron: 3mg