Beeramisu (adapted from Taste For Adventure)
First, you’ll have to excuse the very poor photo. This Beeramisu did not take well to being photographed in the evening which is when I was eating it… 🙂 I’ll have to paint a picture with words to do it justice.
I loved this dessert. I’ve always been a fan of Tiramisu, but got the idea that a good beer would be just as good, if not better, than traditional liqueurs often used in Tiramisu. Obviously, I was not the first to come up with this idea (as any search for “beer” and “tiramisu” will yield a myriad of results). I decided to make it easier by omitting the eggs in the cream. I used half mascarpone and half cream cheese to make it a little easier on my wallet. I had a Java Head Stout on hand which paired wonderfully with the brewed coffee.
Dainty lady fingers go for a quick swim in the beer and coffee mixture, not too long, though. Just enough to moisten them without losing their structure. One layer goes in the pan and is smothered in the sweetened whipped mascarpone, cream cheese, and heavy cream that is faintly vanilla-scented. Another layer of the lady fingers sandwiches in the cream and then the second half of the cream is again spread over the little cakes. All of this is topped with a dusting of cocoa powder.
Now, the next step is important – you must let this chill for at least 2 hours. I know, it’s torture. But, you will be rewarded for your restraint. The time spent in the fridge allows the flavors and textures to marry in a way that can’t happen immediately after assembly. The cake layer soaks in more of the coffee and beer and adheres to the cream layers. The end result is rich and light at the same time. The coffee and beer flavors mix and mingle to become a dynamic duo that pierces through the creamy filling and adds just enough bitter to balance the sweetness. It’s one of kind and not to be missed.