BEER TIRAMISU
Beer lovers everywhere rejoice - this twist on the tiramisu combines beer alongside layers of sponge and cream. Enjoy this spin on a classic pud
Provided by The Wild Beer Company
Categories Dessert
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 553 calories, Fat 36 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
ROOT BEER TIRAMISU
Here's everyone's favorite Italian dessert reimagined with a flavor profile that's purely American. Like a root beer float sent to finishing school, this sweet will completely delight.
Provided by Food Network Kitchen
Categories dessert
Time 5h5m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over high heat. Add 1 1/2 bottles root beer and bring to a boil. Cook until syrupy and reduced to about 1/2 cup, 7 to 8 minutes. Cool completely, then cover and refrigerate.
- Combine the mascarpone and 1 1/4 cups confectioners' sugar in a mixer fitted with the paddle attachment. Beat on medium just until smooth and light (do not overbeat). In another bowl, whip the cream and vanilla with the remaining 1/4 cup confectioners' sugar until it holds soft peaks. Fold about 1/4 of the cream into the mascarpone to lighten it, then fold in the remaining cream.
- Pour the remaining 1 1/2 bottles root beer into an 8-inch square baking dish or other container for soaking the ladyfingers. Working with a few ladyfingers at a time, dip briefly in the root beer (just a few seconds to lightly saturate; don't oversoak) and line the bottom of a trifle dish. Spread a quarter of the mascarpone mixture in an even layer over top. Sprinkle with a quarter of the crushed root beer barrels. Repeat with 2 more layers each of soaked ladyfingers, mascarpone and crushed root beer barrels. Make 1 final layer of soaked ladyfingers and a smooth layer of mascarpone on the top. Reserve the remaining crushed root beer barrels. Cover and refrigerate the tiramisu until well chilled, about 4 hours.
- When ready to serve, sprinkle the top of the tiramisu with the remaining crushed root beer barrels and drizzle with some root beer reduction. Scoop out portions into serving dishes and drizzle with the remaining root beer reduction.
CLASSIC TIRAMISù
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don't have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
Provided by Alison Roman
Categories dinner, lunch, weekday, custards and puddings, dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
- In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
- Combine espresso and rum in a shallow bowl and set aside.
- Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
- Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
- Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
- Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 166 milligrams, Sugar 14 grams
More about "beer tiramisu recipes"
HOW TO MAKE TIRAMISU WITH BEER | AN EASY TIRAMISU …
From thekittchen.com
Reviews 9Category DessertCuisine ItalianTotal Time 2 hrs 10 mins
- First, separate the egg yolks and egg whites. Place the egg yolks in the bowl of an electric mixer. Add the sugar and then beat on a high speed for about 3 minutes until the mixture is light yellow and smooth. Then add the vanilla and the mascarpone and beat to combine.
- Next you are going to need to whip the egg whites. Assuming that you don’t have an extra bowl for your mixer, remove the mascarpone mixture and place it in another bowl.
- Egg whites are picky. You need to use a clean dry bowl and beaters. You also can’t have any egg yolk mixed in with the white. So wash and try the beaters and the bowl before adding the egg whites. Then beat on a high speed until stiff peaks form.
- Pour about half of the egg white into the bowl with the mascarpone cream and gently fold together. You won’t need all of the egg white (unless you want to add it and have super light cream filling). I whip all of the egg white and only use half because you need enough volume of egg white to get them to whip.
BEER-SOAKED TIRAMISU RECIPE - TASTING TABLE
From tastingtable.com
5/5 (53)Total Time 40 minsCategory DessertCalories 501 per serving
BEERAMISU: TIRAMISU MADE WITH BEER - CRAFTBEER.COM
From craftbeer.com
KILLER TIRAMISU! – BEER ALIEN
From beeralien.com
BEERAMISU (TIRAMISU WITH BEER!) - VERY EATALIAN
From veryeatalian.com
WHEAT BEER TIRAMISU - ALL TASTES GERMAN
From alltastesgerman.com
25 BEST TIRAMISU RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
Author By
RICH, DARK, AND THE BEST CHOCOLATE STOUT BEER TIRAMISU
From ketchupwithlinda.com
5/5 (44)Category DessertCuisine ItalianTotal Time 20 mins
IRRESISTIBLE TIRAMISU WITH LOTS OF TIPS - INSPIRED TASTE
From inspiredtaste.net
ROOT BEER TIRAMISU RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
BEER TIRAMISU - MERIENDAS DE PASIóN
From meriendasdepasion.com
CLASSIC TIRAMISU RECIPE - TASTING TABLE
From tastingtable.com
GIADA DE LAURENTIIS JUST SHARED HER TIRAMISU RECIPE THAT'S
From eatingwell.com
HOW TO MAKE CLASSIC TIRAMISU (STEP BY STEP) - SIMPLY RECIPES
From simplyrecipes.com
BEER TIRAMISU RECIPE - COOKIST
From cookist.com
GUINNESS WEEK: BEERAMISU RECIPE - SERIOUS EATS
From seriouseats.com
EASY TIRAMISU RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
TIRAMISU STOUT BEER RECIPE | ALL GRAIN IMPERIAL STOUT BY …
From brewersfriend.com
HOW TO MAKE BEERAMISU (TIRAMISU WITH DARK BEER)
From daysofjay.com
You'll also love