What’s better than tiramisu? Beeramisu! Also known as a beer-lover’s take on a classic tiramisu. You’re welcome.
This version, inspired by A Table For Two, strays pretty far from the traditional. It calls for beer and Amaretto instead of Marsala or cognac, but the requisite creamy, soft layers will surely please anyone crazy for this Italian dessert. The stout adds a hint of bitterness to balance the sweetness, and its malty, chocolatey, coffee notes are the perfect pair with sweet Amaretto and smooth mascarpone.
The amounts in this recipe allow a lot of flexibility for your serving vessel. so get creative! I used standard drinking glasses, but you could use a deep bowl or trifle dish, ramekins..even a coffee mug would do with any extra ingredients you have left over.
For this recipe, which serves 6-8, you will need:
12 Savoiardi Biscuits (or any lady fingers you prefer)
1 cup strong espresso coffee
1/4 cup of Amaretto
2 eggs (separated)
3 tbsp caster sugar
8-9 oz mascarpone cheese
1 cup stout Right Brain CEO Stout
8 ounces heavy cream, whipped
Chocolate shavings for garnish
A handful of Raspberries
Combine stout, coffee and Amaretto in a bowl.
Add egg yolk and sugar in a bowl and whisk until thick and pale. Add mascarpone and beat until just combined. Add 3 tablespoon of Amaretto and mix well.
Fold in the whipped cream into the mixture. Beat egg white until soft peak, gently fold it into the cream, trying not to lose the volume.
Dunk the biscuits, one at a time, into the liquid. Layer the biscuit into serving glasses.
Spoon Mascarpone mixture over the top until the biscuit is fully covered.
Repeat step 4 - 5 until the serving glasses are filled to the top.
Top with chocolate shavings and raspberries and wrap each glasses with cling wrap and refrigerate for at least 4 hours, or until ready to serve.