Beer Tiramisu Recipes

BEER TIRAMISU

Steps:

• Whisk the mascarpone with the vanilla and 75ml of beer until everything is thoroughly mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix.
• Pour the remaining beer into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the beer. Set aside and continue with the remaining biscuits.
• Line four serving glasses with four sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate overnight to allow the flavours to infuse.
• Remove the beeramisu from the fridge. Grate a little chocolate over the top of each one and dust with sifted cocoa powder to serve.

ROOT BEER TIRAMISU

Steps:

• Heat a large skillet over high heat. Add 1 1/2 bottles root beer and bring to a boil. Cook until syrupy and reduced to about 1/2 cup, 7 to 8 minutes. Cool completely, then cover and refrigerate.
• Combine the mascarpone and 1 1/4 cups confectioners' sugar in a mixer fitted with the paddle attachment. Beat on medium just until smooth and light (do not overbeat). In another bowl, whip the cream and vanilla with the remaining 1/4 cup confectioners' sugar until it holds soft peaks. Fold about 1/4 of the cream into the mascarpone to lighten it, then fold in the remaining cream.
• Pour the remaining 1 1/2 bottles root beer into an 8-inch square baking dish or other container for soaking the ladyfingers. Working with a few ladyfingers at a time, dip briefly in the root beer (just a few seconds to lightly saturate; don't oversoak) and line the bottom of a trifle dish. Spread a quarter of the mascarpone mixture in an even layer over top. Sprinkle with a quarter of the crushed root beer barrels. Repeat with 2 more layers each of soaked ladyfingers, mascarpone and crushed root beer barrels. Make 1 final layer of soaked ladyfingers and a smooth layer of mascarpone on the top. Reserve the remaining crushed root beer barrels. Cover and refrigerate the tiramisu until well chilled, about 4 hours.
• When ready to serve, sprinkle the top of the tiramisu with the remaining crushed root beer barrels and drizzle with some root beer reduction. Scoop out portions into serving dishes and drizzle with the remaining root beer reduction.

TIRAMISU

Steps:

• In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
• In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.

THE BEST TIRAMISU

Steps:

• For the mascarpone custard: Add the egg yolks, sugar and Marsala to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. (This can be done with an electric mixer to speed up the process.) Remove from the heat and continue whisking until slightly cooled, about 1 minute. Whisk in the mascarpone cheese until combined. Refrigerate until ready to assemble.
• To assemble: Stir together 1 1/4 cups hot water, espresso powder and 3 to 4 tablespoons Marsala in a liquid measuring cup. Evenly divide the mixture between two medium bowls. Dust the bottom of an 8-by-8-inch baking dish with 1 teaspoon cocoa powder.
• Working one at a time, dip half of the ladyfingers into one bowl of the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange them over the cocoa powder in one layer, breaking up as needed to fill in any gaps. Pour any remaining liquid from the first bowl over the layer of ladyfingers. Spread half the mascarpone custard over the ladyfingers. Repeat the process with another layer of ladyfingers and the remaining bowl of espresso mixture, then spread with the remaining mascarpone custard.
• Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Sift the remaining 1 tablespoon cocoa powder over the top just before serving.