Beeramisu (Birramisu')
Author: 
Serves: 4
 
Equipment: electric mixer, digital thermometer, double boiler, espresso maker (or moka machine)
Ingredients
  • 120 ml (1/2 cup) heavy cream, cold
  • 100 ml espresso or moka coffee
  • 25 g (2 Tbsp) + 70 g (6 Tbsp) granulated sugar
  • 3 egg yolks
  • 100 ml (1/2 cup) + 30 ml (2 Tbsp) Porter beer
  • 150 g (2/3 cup) mascarpone cheese, room temperature
  • 140 g (16 cookies) savoiardi cookies (aka ladyfingers)
  • Cocoa powder
Instructions
  1. First off, whip the heavy cream to stiff peaks and refrigerate until ready to use.
  2. Brew your espresso (I used my Moka machine) and dissolve 25 g (2 Tbsp) of sugar in it. Set aside.Beer Zabaglione
  3. Using an electric mixer, whip the eggs with the sugar for about 5 minutes, until you obtain a smooth and thicker cream. Add 30 ml (2 Tbsp) of beer to the cream and whip for 2 more minutes.
  4. Bring a double boiler to a boil and turn heat to low. Place your egg/sugar/beer mixture in your double boiler. Turn heat to low and, using a whisk, continuously whip the mixture. After 7-10 minutes of gentle cooking and continuous whisking, check the temperature with a digital thermometer. When it registers 145 F (62 C) and it turns into a thick and frothy cream that holds a ribbon, your beer zabaglione is ready. Be sure not to over cook it! Set aside and let it cool down. Beeramisu Cream
  5. Give your mascarpone cheese a couple of stirs to loosen it a bit, then add it to the pot containing your beer zabaglione. Mix well with a whisk until all lumps are gone.
  6. Fold in your whipped cream. Mix well, cover and refrigerate.Coffee/Beer mixture
  7. Pour 100 ml (1/2 cup) of beer in a small pot and bring to a boil. Cook for 1 minute to let the alcohol evaporate. Add to bowl containing the coffee/sugar mixture you previously prepared.Final Assembly
  8. Quickly dip savoiardi cookies (ladyfingers), one at a time, in the coffee/beer mixture and place them side by side on a rectangular dish or tray. This is a very delicate step: you want your cookies to get enough liquid but not become too mushy.
  9. Once you finish the first layer, spread ½ of beeramisu' cream on top. Repeat again with another layer of soaked cookies and top with the rest of the beeramisu' cream.
  10. Dust with cocoa powder and refrigerate for at least 4-5 hours before serving! It's even better if you let it rest a night in the fridge.
Recipe by Very EATalian at https://www.veryeatalian.com/beeramisu-tiramisu-with-beer/