Beeramisu Recipes

BEERAMISU AND KIDAMISU DESSERTS

Steps:

• Using a hand beater with a whisk attachment, beat the egg yolks and 1/4 cup of the sugar in a large bowl on medium-high speed until it forms thick ribbons, 3 to 5 minutes. Add the mascarpone and vanilla and continue to whisk on medium-high speed until smooth.
• In a stand mixer, beat the egg whites and remaining 1/4 cup sugar to medium-stiff peaks, then fold into the yolk and mascarpone mixture. Divide in half to use for both the beer version and hot chocolate version.
• To make the beer version for adults: Pour the beer into a bowl or shallow dish. Working 1 at a time, dip 8 ladyfingers in the beer, turning to coat. Make a layer of dipped ladyfingers on the bottom of an 8-by-8-inch baking dish. Cover with a layer of the whipped mascarpone, then dip and layer 8 more ladyfingers and top with another layer of mascarpone. For a third time, dip and layer 8 more ladyfingers and top with the mascarpone mixture. Cover and refrigerate for at least 4 hours.
• For the hot chocolate version: Pour the hot chocolate into a shallow dish. Working 1 at a time, dip 8 ladyfingers in the hot chocolate, turning to coat. Make a layer of dipped ladyfingers on the bottom of an 8-by-8-inch baking dish. Cover with a layer of the whipped mascarpone, then dip and layer 8 more ladyfingers and top with another layer of mascarpone. For a third time, dip and layer the remaining 8 ladyfingers and top with the remaining mascarpone mixture. Cover and refrigerate for at least 4 hours.
• Top each of the desserts with 1/2 cup of the shaved chocolate before serving.

BEERAMISU

Steps:

• In a large bowl mix together the mascarpone, sugar, beaten eggs and vanilla.
• Fold in the whipped cream. Set this mixture aside.
• In a shallow dish stir together the Porter beer and the brewed coffee, Dip the ladyfingers cookies into the coffee mixture (note: if you are using regular non-Italian ladyfingers make it a quick dunk).
• Don't let the ladyfingers get soggy.
• Arrange them in a single layer in a glass casserole dish (note: 8x8 is prob. fine).
• Spread 1/2-inch layer of mascarpone mixture on top of the ladyfingers.
• Sprinkle with 1/4 cup cocoa.
• Repeat this for the second layer.
• Cover and chill in the refrigerator for at least two hours before serving.

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.