Beeramisu
Jun 26, 2011 15:01
It started like this:
and ended like this:
General Comments:
Whoa.... it’s been a while since I posted. Oops. Despite my lack of posts, I’ve definitely still been baking and I’m going to try and bust a few out right now. I’m gonna get things rolling with a pretty quick one. Here goes.
Beer + Tiramisu = Beeramisu. This little treat was prepared as a congratulations to my friend Erin for completing the Boston Marathon and with a damn fast time. So, congrats to her. While this took me a bit longer to make than I envisioned, due mostly to the successive layering, it was a conceptually very simple recipe. However, it’s not something you can just whip together and dig into. You ideally need several hours of time for the whole thing to chill out (literally, it has to be refrigerated). This allows the ladyfingers to soak up all of the delicious booze-y liquids.
Despite needing to plan ahead to enjoy this delectable, I’d say it’s fairly worth it. After all, we’re talking about a dessert filled with Baileys irish cream and stout -- what else do you need to know to give it a shot?
Baker’s Notes:
On one of the layer’s I forgot to pour the Baileys over the ladyfingers, but it didn’t seem particularly noticeable. In fact, the Baileys comes through as a pretty dominate flavor and washes out a lot of the stout flavors. I’d consider reducing the Baileys content if I were to make it again.
I doubled this recipe to make sure I could have plenty of layers in my trifle bowl and so that I could make a second smaller container in addition to what you see in the picture. I mainly did this so that I could test out two different stouts and make sure that I could feed a good number of people.
Recipe:
Ingredients:
1 pound mascarpone, softened
3/4 cup granulated sugar
3/4 cup heavy whipping cream
1/2 cup plus 2 tablespoons plus 1/2 cup Irish Cream such as Bailey's or Carolan's, divided
8 ounces Guinness (or some other favorite stout, I used Sante Fe Brewing’s Imperial Java Stout for the trifle bowl and Guinness for the second dish)
36 savoiardi (Italian ladyfingers, I used these ones from Amazon.com)
Small bar good-quality chocolate, for shaving
Directions:
Credit: More or less followed this recipe.
and ended like this:
General Comments:
Whoa.... it’s been a while since I posted. Oops. Despite my lack of posts, I’ve definitely still been baking and I’m going to try and bust a few out right now. I’m gonna get things rolling with a pretty quick one. Here goes.
Beer + Tiramisu = Beeramisu. This little treat was prepared as a congratulations to my friend Erin for completing the Boston Marathon and with a damn fast time. So, congrats to her. While this took me a bit longer to make than I envisioned, due mostly to the successive layering, it was a conceptually very simple recipe. However, it’s not something you can just whip together and dig into. You ideally need several hours of time for the whole thing to chill out (literally, it has to be refrigerated). This allows the ladyfingers to soak up all of the delicious booze-y liquids.
Despite needing to plan ahead to enjoy this delectable, I’d say it’s fairly worth it. After all, we’re talking about a dessert filled with Baileys irish cream and stout -- what else do you need to know to give it a shot?
Baker’s Notes:
On one of the layer’s I forgot to pour the Baileys over the ladyfingers, but it didn’t seem particularly noticeable. In fact, the Baileys comes through as a pretty dominate flavor and washes out a lot of the stout flavors. I’d consider reducing the Baileys content if I were to make it again.
I doubled this recipe to make sure I could have plenty of layers in my trifle bowl and so that I could make a second smaller container in addition to what you see in the picture. I mainly did this so that I could test out two different stouts and make sure that I could feed a good number of people.
Recipe:
Ingredients:
1 pound mascarpone, softened
3/4 cup granulated sugar
3/4 cup heavy whipping cream
1/2 cup plus 2 tablespoons plus 1/2 cup Irish Cream such as Bailey's or Carolan's, divided
8 ounces Guinness (or some other favorite stout, I used Sante Fe Brewing’s Imperial Java Stout for the trifle bowl and Guinness for the second dish)
36 savoiardi (Italian ladyfingers, I used these ones from Amazon.com)
Small bar good-quality chocolate, for shaving
Directions:
- Combine the mascarpone and sugar in a medium bowl, stir vigorously to dissolve sugar. Place whipping cream and 2 tablespoons Irish Cream in a stand mixer fitted with a whisk attachment or, if you’re like me and don’t yet have a stand mixer, you can use a hand mixer, but the whisk attachment is crucial. Whip on high until stiff peaks form, 2-3 minutes. Gently fold whipped cream into mascarpone.
- Pour Guinness into a shallow bowl. One at a time, dip ladyfingers into Guinness on each side. Don't soak them: counting to one on each side will provide all the stout flavor and moisture you'll need. Place in a tight single layer in dish, breaking them into pieces as necessary. Drizzle 1/4 cup Irish Cream over entire layer. Pour about 1-2 cups of the mascarpone mixture over ladyfingers until covered, spreading smooth with a spatula. Grate a layer of chocolate shavings over the top with a microplane or a vegetable peeler (I only bothered putting the chocolate shaving in every other layer, but I wanted to save time and was running out of patience)
- Repeat process with another layer. Refrigerate for at least 12 hours or overnight before serving.
Credit: More or less followed this recipe.
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