This recipe is a shout out to Dana & Moira. I promised them that I'd start advocating some recipes that centre around beer, given our shared appreciation for the fermented beverage. What better way to start for two great women than a dessert. Enjoy!
Notes: While this recipe makes a family-style "cake," you can also do this in idividual portions, perhaps served in a martini glass or something. Second, most Tiramisu recipes actually use Champagne-Biscuits (pronounced cham-PAHN bees-QUEE) instead of actual lady fingers. I prefer to use actual lady-fingers (such as Savoiardi), which can be purchased at most gourmet Italian markets (the Italian Store in Arlington, VA carries them locally), as they're harder and stand up to submersion in coffee more easily. If you're concerned about eating the raw eggs that are in this recipe, feel free to leave them out. They serve more as a binder/emulsifier and hold things together. It's still just as tasty without it.
Ingredients
- 1 pound mascarpone cheese
- 1 cup confectioner's sugar
- 2 eggs beaten
- 1 tablespoon vanilla
- 3/4 cup heavy cream, whipped
- 48 ladyfinger cookies (note: I used less, one 7 ounce package)
- 6 ounces (3/4 cup) Porter beer
- 1/2 cup brewed coffee, the stronger the better
- 1/2 cup cocoa (as in powder, not the drink)
Instructions
- In a large bowl mix together the mascarpone, sugar, beaten eggs and vanilla. Fold in the whipped cream. Set this mixture aside.
- In a shallow dish stir together the Porter beer and the brewed coffee, Dip the ladyfingers cookies into the coffee mixture (note: if you are using regular non-Italian ladyfingers make it a quick dunk). Don't let the ladyfingers get soggy. Arrange them in a single layer in a glass casserole dish (note: 8x8 is prob. fine).
- Spread 1/2-inch layer of mascarpone mixture on top of the ladyfingers. Sprinkle with 1/4 cup cocoa (note: if you have a sifter, sifting works better, as it's a more uniform coating of cocoa).
- Repeat this for the second layer. Cover and chill in the refrigerator for at least two hours before serving.
Serves 12
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Comments (4)
My favorite tiramisu recipe calls for heating the eggs in a double boiler to steralize them.. Might not that be an option to?
I love tiramisu, and I love porter beer, but I have no idea what to make of this recipe.
Posted by Random Variable | April 29, 2006 4:51 AM
Posted on April 29, 2006 04:51
I was also suspicious of this in the beginning as well, because porter beer would not have been something I would have used in a dessert.
However, a classic tiramisu recipe uses espresso, or an equally strong coffee, so the beer used will need to stand up to that. Something like a Hefeweizen would be completely lost in this dessert. Try it, what's the worst that could happen? :-)
As for the eggs, the main purpose of them in this recipe is to bind everything together. The risk that you will actually contract a bacterial infection (assuming you're using fresh eggs to begin with) is extremely low. You can heat the eggs in a double boiler, but you should take care that the eggs don't scramble.
Posted by The Good Rabbi | April 30, 2006 10:26 AM
Posted on April 30, 2006 10:26
I have no clue what mascarpone cheese is (but then, i'm not very "cultured" when it comes to food). This looks interesting and your instructions are clear (for the cooking dingbats like myself). Will have to try this!
Posted by Dana | April 30, 2006 3:19 PM
Posted on April 30, 2006 15:19
Mascarpone cheese is an Italian cheese that is similar (in consistency) to cream cheese. It's used in Tiramisu and many desserts.
Posted by The Good Rabbi | May 2, 2006 8:39 AM
Posted on May 2, 2006 08:39