Birramisù (beer tiramisu)

Preparation

1. STEP 1 OF 11

   Separate the yolks from the whites. Beat the yolks with the sugar until you get a light and frothy mixture.

2. STEP 2 OF 11

   Add the mascarpone to the yolk and sugar mixture, stirring gently to obtain a smooth and homogeneous cream.

3. STEP 3 OF 11

   Beat the egg whites until stiff with a pinch of salt and gently fold them into the mascarpone mixture, mixing from bottom to top.

4. STEP 4 OF 11

   In a small saucepan, slightly heat the dark beer together with 2 tablespoons of sugar, stirring to dissolve it. It should not boil, just warm it a bit to make it less bitter.

5. STEP 5 OF 11

   Quickly dip the ladyfingers in the beer mixture, being careful not to soak them too much.

6. STEP 6 OF 11

   Place a layer of soaked ladyfingers at the bottom of a baking dish or individual cups.

7. STEP 7 OF 11

   Cover with a layer of mascarpone cream.

8. STEP 8 OF 11

   Repeat the process, alternating ladyfingers and cream, until all ingredients are used, ending with a layer of cream.

9. STEP 9 OF 11

   Dust the last layer of cream with unsweetened cocoa powder.

10. STEP 10 OF 11

    Let the tiramisu rest in the refrigerator for at least 4 hours, preferably overnight, so that the flavors blend well.

11. STEP 11 OF 11

    Before serving, you can add an additional dusting of cocoa or even a bit of dark beer for a final touch.

Suggestions

• Pair it with a dark beer for maximum enjoyment!

General Information

Analysis

Macronutrients (100 gr)