Beer-amisu is one of the latest revisited versions of a classic from our pastry tradition of spoon desserts, namely tiramisù. It is a very aromatic and tasty preparation, where ladyfinger biscuits are soaked in beer, dark or light, according to preference, instead of the more classic coffee. In my version, there are no raw eggs in the cream and I preferred to use cow’s milk ricotta, more delicate in flavor, instead of mascarpone, but you can use whatever you like the most. The taste of this Beer-amisu will pleasantly surprise you; it is truly delicious.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 package ladyfingers
- 8.8 oz cow's milk ricotta
- 1 cup heavy cream
- 1/4 teaspoon vanilla paste (or 1 packet of vanillin)
- 1 pinch ground cinnamon
- to taste unsweetened cocoa powder
- 3 tablespoons powdered sugar
- to taste grated zest of one orange
- 11 ounces dark beer
Steps
Let’s pass the ricotta through a sieve to make it even creamier and airier; moreover, it will mix better and more quickly with the whipped cream.
After sieving, add the cinnamon, vanilla, grated orange zest, and powdered sugar. Mix well, maybe using a steel whisk.
In a bowl, start whipping the fresh cream. As soon as it begins to firm up, add the ricotta mixture and continue whipping for another 30 seconds, just enough to combine the two mixtures and make them fluffy. Taste to check the sweetness level; if necessary, you can add a little more powdered sugar and mix it by hand with a steel whisk.
Prepare the dish where we will place the Beer-amisu.
Pour some of the beer into a deep dish (for these amounts, it won’t be necessary to use it all).
Quickly dip the ladyfingers in the beer and place them in the dish, one next to the other, tightly packed.
To give structure to our tiramisù that holds well when we slice it, put the second layer of ladyfingers in the opposite direction from the first.
To explain better: if the first layer of biscuits is placed vertically relative to us, place the second layer horizontally, continuing to alternate the direction for each layer we make, as shown in the photo below.
Spread some of the cream of whipped cream and ricotta on the first layer of ladyfingers, dust with a little bit of unsweetened cocoa; make a second layer of beer-soaked biscuits, add a little more cream, sprinkle a little more cocoa powder, and continue until all ingredients are used up, finishing the dessert with another dusting of cocoa. Depending on the width and size of the dish, you can achieve two or more layers.
Cover the Beer-amisu perfectly, put it in the fridge, and let it rest for a minimum of 6 hours to a maximum of 12.
Take the Beer-amisu out of the fridge at least 30 minutes before serving, as it is a dessert to be savored at room temperature. Add a little more unsweetened cocoa and slice the portions.
Bon appetit
