Beeramisu

When it comes to desserts, the Italians know what they are doing! For me, the best desserts ever created are tiramisu and affogato (I may have had both for breakfast on Christmas day….).

Now, I thought that I had pretty much nailed the perfect tiramisu recipe (credit to Michelle, who came up with it: Orange peel, orange juice and Harvey’s bristol cream – genius!). However, when I stumbled across this chocolate stout, I decided to adapt the recipe and create a “beeramisu”.

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Not only is this beeramisu cheaper to make than a tiramisu (Harvey’s bristol cream is expensive!), it is also so so so much tastier! The chocolate notes in the stout really compliment the coffee, baileys and toasted almonds, whilst the addition of raspberries adds a nice tartness to a very rich dessert.

Recipe (adapted from Atablefortwo):

Ingredients:

Two packs of sponge fingers (2x175g)

1/4 tea-mug (quadruple expresso) strong coffee (cooled)

1/2 tea-mug of Baileys (I prefer Sainsbury’s TTD Irish Cream Liqueur)

1/4 tea-mug chocolate stout (I used Samuel Smith double chocolate stout)

3 tbsp caster sugar

1 pack mascarpone cheese (250g)

250ml double cream

1/4 bar of good quality dark chocolate

A handful of raspberries

1/4 tea-mug flaked almonds

Method:

  1. Set aside a glass trifle bowl
  2. Grate the chocolate.
  3. Toast the almonds on a frying pan (use a low heat and toast each side until golden brown)
  4. Whip the cream til stiff peaks form. Add the mascarpone, the sugar and half of the baileys to the cream and whisk for another 15 seconds.
  5. Mix the coffee, the beer and the remaining baileys in a flat dish.
  6. Dip the biscuits (at most 1 second) into the mixture and place in the trifle bowl. Form one layer.
  7. Spoon on generous helpings of the cream mixture until the biscuit layer is covered. Sprinkle on a helping of the chocolate and the cooled almonds. Place a few raspberries on this layer.
  8. Repeat steps 6 and 7 until all the cream mixture is used up.
  9. Pour the remaining coffee/beer/baileys mixture evenly onto the beeramisu. This important steps ensures that the beeramisu remains moist and full of flavour.
  10. Leave the beeramisu in the fridge overnight to set. This allows the flavours to mingle and intensify.

PS: I warn you now. THIS BEERAMISU IS ADDICTIVE! I had it for breakfast on Christmas day and pretty much finished off the whole thing in one sitting.

PSS: You can increase/reduce the alcohol/coffee to adapt to your tastes (I like a boozy beeramisu!)

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