Today we see a recipe that I love and recommend you try at least once, it’s the beer tiramisu: the beeramisu. Here’s how I like to prepare it to best enhance the flavor of the cream and beer.
If you like original tiramisus don’t miss the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1,053.60 (Kcal)
- Carbohydrates 100.54 (g) of which sugars 69.11 (g)
- Proteins 24.57 (g)
- Fat 64.99 (g) of which saturated 35.45 (g)of which unsaturated 8.35 (g)
- Fibers 0.50 (g)
- Sodium 302.90 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 8.82 oz mascarpone
- 12 ladyfingers
- 4 eggs
- 0.5 cup sugar
- 1 glass beer
Tools
- 1 Bowl
- 2 Small bowls small
- 1 Beater
Procedure
To prepare a good tiramisu the secret is the ingredients and the cream used to make it. The preparation of the mascarpone cream is the classic one that you can also find here.
Whip the yolks with 50 g of sugar until you get a foamy and fluffy mixture.
Mix well the mascarpone and the remaining 50 g of sugar to get a soft cream. Do it with a spoon; an electric beater might make a mess everywhere.
Beat 2 egg whites until stiff peaks form, with the 2 remaining egg whites I suggest you make delicious meringues!
Combine the yolks with the mascarpone and finally the yolks, taking care to mix from top to bottom to avoid deflating the mixture.
Pour a splash of beer into a wide, shallow dish where you can easily dip the ladyfingers. For the beer, use the one you prefer; I find Dreher beer goes well with Beeramisu, or if you want to be fancy, you can use Trappist beers or chestnut-flavored ones like Pietra beer.
Dip the ladyfinger in the beer, taking care not to soak it too much. The taste of the beer should be noticeable and blend with the mascarpone cream, not overpower it. I leave it for just a few seconds so that the base is soaked about 1 mm, no more.
Layer as for classic tiramisu, starting with the ladyfinger base, mascarpone cream, dust with cocoa powder, and if desired, dark chocolate, and make as many layers as you like.
Put the beer in the refrigerator to rest; the alcoholic component of the beer needs to evaporate and blend with the cream. I usually wait a whole day before tasting it to achieve the perfect result.
Your beer tiramisu is ready!
Presentation Tips
I prefer serving in single portions in a glass cup, much more elegant than a cut baking dish that often doesn’t hold its shape and collapses when brought to the table.
How to Pair the Beeramisu:
It’s difficult to pair tiramisu with wine, but in this case, the solution is very simple, pair it with the same beer used for making the beeramisu.
