Beeramisu, or Tiramisu with Beer, is the Perfect Date Night Dessert
What do you get when you add beer to the Italian showstopper, tiramisu? Beeramisu, duh! Chef Lenny B shows us how to make this fun twist on a decadent dessert.
Sure, eating well and limiting the amount of sugar and saturated fat you consume is important. But we all need a little indulgence every now and then (especially when it includes beer)! Meet beeramisu – my Castle Free-infused take on the classic Italian coffee-based dessert, tiramisu.
This recipe won’t just impress your date but tastes *so good* that it will make your dietary ‘cheat day’ totally worth it. Here’s how to make beeramisu.
Beeramisu / Serves 4
Ingredients for the Castle Free Syrup
100 ml Castle Free
40 ml hot water
5 ml Kahlua
16 ‘Lady Finger’ biscuits
Ingredients for the Marscopone Mix
150g mascarpone cheese
Ingredients for the Paté à Bombe
2 egg yolks
How To Make Beeramisu
1. In a saucepan on medium heat, add the Castle Free, reduce to 50 ml and remove from the heat. Add the water, sugar and Kahlua to the reduction and stir to dissolve. Set this aside to cool.
2. In a bowl, lightly whip the mascarpone to soften it. Add the cream and continue to whip until it thickens slightly. It shouldn’t be too soft and should just be able to hold its shape. Refrigerate after achieving the desired consistency.
3. To make the paté à bombe – which is like an egg custard – add the water to a small saucepan and bring it to a boil. Use a metal bowl that can sit over the pot without touching the water. Remove from the heat and add the egg yolks, water and sugar into the bowl and whisk. Put the bowl above the boiling water bath and whip until the mixture reaches 85°C to pasteurise the eggs.
4. Once your paté à bombe has reached temperature, strain and then whip the mixture until it changes to a lighter shade of yellow. Add and blend with the mascarpone mixture until they become a smooth mixture. Continue to whip until it stiffens and holds its shape quite well.
5. Cover the bottom of a small casserole dish with the biscuits and drizzle the Castle Free syrup over them to be absorbed. Instead of one large one you can also create 4 small individual desserts.
6. Cover the top of the biscuits with the creamy mixture and smooth using an offset spatula. Leave to set in the fridge for 3-4 hours. Dust with the best quality cocoa powder you can find and indulge! This dessert can be stored for up to two days in the fridge.
Dust with cocoa powder just before serving. Leaving it on for too long will make the top look soggy and blotchy from the moisture. A great alternative to cocoa powder is grated chocolate and hazelnuts.
When making the Paté à bombe it's crucial that the mixture doesn’t heat unevenly or too much as this will cook the eggs, leaving you with a grainy consistency. Avoid this by whipping constantly to regulate the temperature, lowering your heat or removing the eggs and putting them back on in five-second intervals.
Whenever you are whipping cream, eggs or using a water bath, never use a plastic bowl. This is because little bits can end up in the food, it could melt and it’s not an effective conductor of heat. Glass or metal gets you the best results.
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