Description
... Savoiardi biscuits, Mascarpone cheese..., coffee... eggs... At the mention of these products, many will probably come to mind well-known Italian dessert "Tiramisu"! But, offer me dessert, present one more, I would say, a surprise ingredient - beer! And all because we are going to prepare Beeramisu (Birramisu), or Tiramisu with beer (in Italian birra ("Birr") - beer...)!
Ingredients
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Cookies
250 g
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Cocoa powder
4 Tbsp
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Yolk egg
6 piece
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Sugar
120 g
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Mascarpone
150 g
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Cream
300 g
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Beer
60 ml
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Coffee natural
150 ml
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Beer
150 ml
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Brown sugar
50 g
Cooking
Let's impregnation. In a small saucepan pour the beer, add the sugar (I had Demerara TM "Mistral") and put on medium heat.
Once the sugar is dissolved, pour freshly brewed coffee. Stirring, keep the mixture on heat until the alcohol evaporate, about 2 minutes. Ready syrup-impregnation pour into a deep plate and leave to cool.
To whip the cream. Important - try not to interrupt them!
Mascarpone cheese to soften slightly with a spatula (wooden spoon). Carefully, parts, add the whipped cream to the Mascarpone, stirring smooth movements to cream is not settled. Put the cream in the refrigerator.
Beat the yolks together with the sugar until the sugar is dissolved. Add a beer.
Now to shift the egg mixture in a heat proof bowl, put it in a water bath (so that the bottom of the bowl in any case not in contact with the boiling water!) and continue to whip the cream with electric mixer for 10 minutes until the mixture becomes lush and air.
Like this!... Very airy structure!
Give the egg mixture to cool slightly and combine both cream by adding custard in small batches in a number of techniques in butter cream and mix gently. The cream is ready! It is very tasty and tender!
Now begin to assemble the dessert. I usually use a square or rectangular shape for this type of dessert, you can take a round (then soaked in the impregnation of the Savoiardi will have to cut). Cookies Savoiardi, 1 to moisten with coffee syrup. Most importantly, do it quickly enough that the cookies are softened!
Spread the Savoiardi evenly in the form of sugar side up.
On the first layer of biscuits spread evenly half of the cream.
Sprinkle the top cocoa...
Then just spread on top of second layer of biscuits and again cover with cream. The top of the dessert sprinkled with cocoa (bitter, no sugar).
The dessert is ready to Beeramisu top wrap, but so that it does not touch the surface of the dessert and put into the refrigerator for a few hours, and best of all — all night!
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