Beeramisu

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from Wikipedia: "Most accounts of the origin of tiramisu date its invention to the 1960s in the region of Veneto, Italy, at the restaurant "Le Beccherie" in Treviso, Italy. Some debate remains, however. 

Ingredients

    1 cup   Heavy Cream     
    8 oz    Marscapone Cheese
    12 oz   13 Original Maple Stout 
    4 oz    Dark Chocolate for grating
    2 oz    Maple Stout Reduction (optional)
            Lady Fingers

Wikipedia is sometimes known for it’s understatement. “Some debate remains, however.”, is a great example. While there seems no debate about tiramisu originating in Italy, almost nothing else about the dish remains without question. Including 3 other regions of Italy, several other restaurants and chefs and, perhaps, most in question is the recipe!

Fortunately for us, our intention is to take this half century old Italian pick-me-up and reinvent it for beer lovers. As for it being a pick me up as the Italian name suggests, we’re going to omit the coffee from the original recipe and replace it with Bucket Brewery’s 13 Original Maple Stout.

In the Drudge’s kitchen, we like to build individual servings in stemmed glasses. If you have stemmed beer glasses even better. We were drinking our dinner and dessert beer from the only stemmed beer tulips we have, so we made do with wine glasses.

The dessert is best if it sits in the glasses in the fridge for an hour or two before serving, so its a great do-ahead dessert. There are two prep steps that you can do earlier in the day, or even the day before you want to serve these. You need to whip the heavy cream and then fold the marscapone into it. Marscapone cheese is not very cheese-like. It is made from heavy cream with a pinch of tactic acid in it. It’s tart, compared to plain fresh whipped cream, but no so very different in consistency.

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Begin each serving with a tablespoon of beer in the bottom of the glass. Then line the glass with ladyfinger cakes, dipping each in the Maple Stout just before adding it to the glass. Traditional ladyfingers are pretty delicate, so go gingerly with the soaking or you’ll end up with mush.

Once the glass is lined, add some of the whipped-cream/marscapone mixture and top it with some grated chocolate. Then repeat the process, beginning with another dipped ladyfinger.

Now if you have some Maple Stout Reduction, hanging about in your fridge as I do, drizzle it over the top!

You may feel like beeramisu is enough beer for dessert. That might be fine in some kitchens, but its not anything I would want for myself. We paired this fabulous dish with Park Loop Porter, just to be sure we had coffee flavor notes from the original tiramisu recipe.

This entry cross-posted at Bucket’s Kitchen.
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