The Tiramisu, while now a beloved staple of Italian cuisine, is a relatively recent innovation, with the modern recipe taking shape in the early 1970s in the Veneto region of Italy. No one really knows where it came from, as different restaurants and chefs claim to have invented it. Its origins are shrouded in a bit of mystery, which makes it all the more exciting! As many different restaurants and chefs claim to have invented it, there are lots of different versions to try! No matter where it came from, this amazing dessert quickly became super popular because it tastes amazing and provides loads of energy!
The name ‘Tiramisù’ comes from the Treviso dialect ‘Tirame su‘, which translates to “Lift me up” or “Pick me up.” This name really fits the dessert, as it’s got eggs, sugar, coffee and cocoa in it, which give a nice energy boost. So, there’s this story going around that this dessert was first served in brothels in Treviso to give customers energy.
Now, we’re taking that “lift me up” idea to a whole new level with our delicious variation: Beeramisu!
Get ready for an extra burst of flavour and a touch of fun, all thanks to the delicious addition of beer and no coffee. If you’re someone who struggles with the side effects of caffeine and would love to have tiramisu in the evening, then this is perfect for you.
This tiramisu is out of this world. I’m a big fan of the tiramisu, it’s one of the best desserts!
The recipe for the Beeramisu
Preparation steps
Get ready to impress your friends and family with this incredible beeramisu! Here is how to make it:
Step 1
The Stout Dip: Now, carefully pour about 200 mL (about two-third of a bottle) of Liberica stout beer into a shallow dish. Then, the fun part! Dip each Savoiardi biscuit quickly into the beer, making sure it’s just right – not too much, not too little. The goal is to infuse the biscuit with the flavour of the beer without making it fall apart.
Step 2
The Zabaglione Base: In a heatproof bowl positioned over a simmering pot of very warm water (creating a bain-marie), whisk together the egg yolks, sugar, and the remaining stout beer. Keep going with the whisking and you’ll be amazed at what happens next – the mixture will thicken into a light and frothy zabaglione! This should take only 8-10 minutes. Just be careful not to overcook it! Once thickened, remove the bowl from the heat and allow it to cool slightly.
Step 3
Creamy Integration: In a separate bowl, gently fold the mascarpone cheese into the partially cooled zabaglione, making sure it’s all blended together beautifully. This step is absolutely key to achieving the perfect creamy consistency without deflating the mixture. The stout zabaglione cream is now ready.
Step 4
Schichtzeit: Wählen Sie eine Servierplatte oder einzelne Schalen oder Gläser, um Ihr Dessert wirklich hervorzuheben. Get the party started by creating a layer of delicious beer-soaked Savoiardi biscuits at the bottom. Now, generously top this layer with a portion of the stout zabaglione cream, spreading it evenly.
Step 5
Repeat and dust: Keep going with the layering of the soaked biscuits and the stout zabaglione cream, and you’ll soon reach the top of your serving dish or glasses. Add a final layer of velvety cream and for the grand finale, dust the entire surface liberally with cocoa powder to create an irresistible visual contrast and add a touch of bitterness.
Step 6
Chill Out: Time to pop that Beeramisu in the fridge and let it chill for at least two hours, or even better, overnight! This chilling period allows the flavours to fully meld together, resulting in a more cohesive and delicious final product.
If you are craving a beeramisu but short on time, then take a speedy shortcut! All you need to do is dip the Savoiardi biscuits into stout beer and layer them with mascarpone cream and cocoa powder.
Stout
Black
5.5%
Coffee and chocolate
8 - 10°C
Large red wine glass, or brandy glass
Stout: The Secret Weapon in Sweet Creations
Here at Fermento Brewery, we love stout! We know it’s more than just a delicious dark beer; it’s a versatile ingredient that can take desserts to a whole new level. Its rich, complex flavors make it a perfect complement to chocolate, caramel, and coffee notes, adding depth and intrigue to your sweet creations.
Take our “Royal Chocolate Cake with Stout“, for example. The Liberica Stout in this recipe really brings out the chocolate’s intensity, creating a moist, decadent cake with a hint of roasted bitterness that perfectly balances the Nutella sweetness. The stout’s rich, dark chocolate and coffee flavours dance together, creating a harmonious symphony of tastes that will leave you craving more.
Stout is also a real treat for dessert lovers! Just look at the “Deconstructed Cannolo with Beer Stout” – it’s a perfect example of how this beer can add a whole new layer of flavour to classic desserts. The stout’s roasty character is the perfect way to counteract the richness of the cannolo ricotta cream, creating a delightful contrast that cleanses the palate and makes you want to tuck in again straight away.
The secret to its success lies in its incredible ability to enhance existing flavors and add its own unique twist. It’s not just about adding alcohol; it’s about creating a more complex and nuanced flavor profile. The Beeramisu is an absolute showstopper!
The Liberica Stout doesn’t just soak the ladyfingers, it infuses the zabaglione with its unmistakable character, making a dessert that’s as exciting as it is comforting.
A Sweet Finale: Raising a Glass to Beeramisu
The Beeramisu is more than just a dessert; it’s a culinary adventure, a playful twist on a beloved classic, and a true testament to the amazing possibilities that arise when beer and food unite. It’s a dessert that’s sure to get conversations flowing, bring a smile to your face, and leave a lasting impression on anyone lucky enough to try it.
Gather your ingredients, pick your favourite Fermento Brewery brew, and get ready for a tiramisu that will make you feel absolutely amazing and transport you to a world of pure dessert bliss! We would love you to share this recipe with your friends and family and to experiment with different beer styles (e.g. try our Fermento Ventuno for a honey touch to your tiramisu), to find your own perfect Beeramisu creation.
Cheers to good food, amazing beer and those special moments we all love, those shared around the table. We really hope you love our reimagined tiramisu and all the joy it brings! We really hope you have fun preparing this tiramisu!
