On the occasion of the Oktoberfest, we suggest a tasty and delicate variant of the renowned tiramisu, dedicated to beer lovers: the beeramisu!
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Today we are in a traditional Bavarian café, in Milan, and… guess what? We’re celebrating the Oktoberfest! But we won’t be drinking this beer, we’ll use it for a recipe: the beeramisu. Let’s see how to make it.
We’ll need:
• 6 egg yolks
• just over ½ cup (120 g) of sugar
• ¼ cup (60 ml) of beer
• 1 ¼ cups (300 ml) of heavy cream
• ¼ cup (60 g) of mascarpone cheese • just under 1 cup (200 ml) of coffee
• ¼ cup (50 g) of sugar
• just under 1 cup (200 ml) of beer
• 12 Ladyfingers
• unsweetened cocoa powder
We’ll begin with the key point of the beeramisu: the beer soaking syrup. In a saucepan, combine the beer (60 ml)… and the sugar… and let it dissolve… then, add the coffee… and stir for a few seconds until the alcohol has evaporated.
Beat the mascarpone with a rubber spatula until soft… now add the heavy cream… and fold it into the creamed mascarpone… then keep in the fridge.
Now, we’ll make the beer zabaione: beat the egg yolks with the sugar… until you have a pale and foamy mixture… then we’ll add the beer (200 ml) in a thin stream.
Now add the beer in a thin stream until completely absorbed.
Continue to beat in a bain marie for about 10-15 minutes, to pasteurize the eggs… until you have a thick custard. I’m using a hand whisk, but you can use an electric beater.
Allow the zabaione custard to cool, then add it to the cream and mascarpone mixture… now we can start assembling the beeramisu: soak the Ladyfingers in the soaking syrup made of beer and coffee… and arrange the first layer. Then cover with the beer custard; finally, sprinkle with cocoa powder. Repeat the same for the second layer.
An original way of serving the beeramisu is in beer mugs, like this… prosit!