The Art of Beer Cooking: Beeramisu

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I stumbled upon a recipe recently with a unique twist on the traditional Italian desert, tiramisu. I have used all sorts of different types of alcohol when making this delectable desert from brandy to amaretto, but beer never crossed my mind.

A few years ago I was given the incredible opportunity to study abroad in Florence, Italy. I stayed with my classmates in a magnificent villa where we lived, studied and most importantly ate. Nino, our opera singing chef, would once a week make the most fabulous tiramisu. He would never tell us when he was planning on serving the little pieces of heaven, but when he did everyone would fight over the very last bite. At the end of our stay at the villa, Nino gave us the gift we all desperately wanted – his authentic tiramisu recipe.

Now I am passing this amazing recipe onto you. Of course, this would not be appropriate for a blog about beer without some beer in the recipe! The strong flavor of a stout would work best so it’s not overpowered by the coffee. Make sure you taste the beer/coffee mixture before you dunk the ladyfingers to make sure you have a good balance of flavors.

Tiramisu – Serves 6

3 egg yolks

3 tablespoons sugar

8 ounces (250 g.) mascarpone cheese

1 cup fresh whipping cream

4 ounces (125 g.) Savoiardi (lady fingers) biscuits

½ cup of unsweetened coffee

½ cup stout

Mini chocolate chips

Beat the egg yolks together with the sugar and then add the mascarpone cheese. Beat the whipping cream and fold into the egg yolk/mascarpone/sugar mixture.

Dip the lady fingers in the coffee/beer mixture (briefly so they do not absorb too much coffee,) and set them in a layer in the pan.

Pour on half of the mascarpone mixture and sprinkle with chocolate chips.

Add another layer of biscuits (dipped in coffee/beer) and top with the mascarpone mixture and chocolate chips.

Sprinkle the top with cocoa powder and refrigerate for at least 6 hours before serving.

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