Here's a recipe from Cecilia Nasti and one from Nate Seale. Cecilia brought an utterly addictive Beeramisu make with Great Divide Yeti. One thing I have to say about Cecilia is that anytime people hear her name, they ask me, "You know THE Cecilia Nasti?" Nate Seale is (512) Brewing's very talented brewer. Below is his recipe for Beer Tiramisu. :o) Enjoy!
Beeramisu by Cecilia Nasti (Adapted from a Tiramisu recipe by America’s Test Kitchen)
- 1 1/4 cups strong black coffee, room temperature
- 1 1/2 cups great Divide Brewing Company’s Chocolate Oak Aged Yeti Beer
- 1 1/2 tablespoons instant espresso powder
- 6 large egg yolks
- 2/3 cup raw turbinado sugar
- 1/4 teaspoon table salt
- 1 1/2 pounds mascarpone cheese (do not let it warm to room temperature or it could “break”)
- 3/4 cup heavy cream (cold)
- 14 ounces ladyfingers (42 to 60, depending on size-hard ones)
- Cocoa, preferably Dutch-processed
- Semisweet or bittersweet chocolate , grated (may use chocolate chips)
- Heath toffee bits
1. Stir coffee, espresso, and 1 1/4 cup Yeti beer in wide bowl or baking dish until espresso dissolves; set aside.
2. Beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, scraping down bowl with rubber spatula once or twice. Add another 1/4 cup Yeti beer and beat at medium speed until just combined; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, scraping down bowl once or twice. It will look smooth and glossy. Set aside.
3. In another bowl, beat cream, beginning at medium speed for about a minute and then at high speed until cream holds stiff peaks. Once done, using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
4. Working one at a time, quickly dip and remove ladyfingers into the coffee beer mixture (just a fraction of a second will do it), then create a single layer on the bottom of a 13 by 9-inch glass or ceramic baking dish.
5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place cocoa in fine-mesh strainer and dust cocoa over mascarpone.
6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with more cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate or chips and toffee bits; cut into pieces and serve chilled.
Nate Seale's Beer Tiramisu
This Beer tiramisu recipes comes from none other than great brewer at (512) Brewery, Nate Seale. I've taken some liberties in formatting the recipe, and I added Irish Cream.
1 package ladyfingers (get the crunchy packaged kind)
5 oz mascarpone (small tub)
1/2 cup powdered sugar
1/4 cup Irish cream (or heavy whipping cream)
1 cup Pecan Porter or other dark beer
Pecan Porter chocolate sauce or store brand chocolate sauce
A large wine glass or goblet
-Whip the mascarpone together in a food processor with the powdered sugar, then drizzle in some Irish cream until it’s thick but easily spoonable. You could add some vanilla or something at this point too if you want.
-Break a couple of the ladyfingers in half and dip them in the espresso or beer. Try not to get them super soaked or they’ll leak inside the glass. Then place them in the bottom of the glass.
-Drizzle some chocolate syrup over the ladyfingers. If you get a little crazy and get some on the inside walls of the glass, that looks cool too.
-Spoon some of the mascarpone cream over the stuff in the glass and kind of level it out. It may work better to sort of tap the glass on the counter to make it settle rather than using a spoon.
-Sprinkle some ground cinnamon over the mascarpone. Be careful, it can look kind of crappy if it smears on the glass.
Ideally, this should about half fill the glass. Repeat the whole process to make a second layer, then grate some orange zest over the top. And voila!
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