This. was. heavenly! Tiramisu is delicious but add barrel aged stout? Just trust me, and make it. I used High Society’s London Nightfall, Barrel Aged Lavender Stout and the notes of vanilla and lavender were the perfect compliment for this Stone Brewing recipe.
- 3/4 cup heavy cream
- 2 eggs
- Pinch of Salt
- 1 cup confectioners’ sugar
- 1 1/2 tablespoon pure vanilla extract
- 2 x 8 ounce tubs mascarpone cheese, at room temperature
- 1/2 cup plus 2 tablespoons Imperial Stout
- 1/4 cup brewed espresso (Substitute 2 tsp of instant espresso dissolved in 1/2 cup hot water if espresso isn’t available)
- 40 ladyfinger cookies
- Unsweetened cocoa powder (about 1/2 cup)
- In a chilled mixing bowl, whip the heavy cream until stiff peaks form (but don’t overbeat!). Gently transfer to a bowl, cover, and set aside in the refrigerator.
- Rinse the bowl, then use it to beat the eggs and salt until the volume of the eggs doubles and their color lightens. Add the sugar, vanilla, and mascarpone and mix gently until just throughly combined. Fold in the whipped cream, then cover and set aside in the refrigerator.
- In a shallow dish stir together the stout and espresso. Dunk both sides of the ladyfingers in the mix (about one second per side). Arrange the ladyfingers in a single layer in an 8 inch square dish (you can also use other dishes. We used ramekins instead). Spread a layer of the mascarpone mixture over the ladyfingers. Sprinkle on a liberal amount of cocoa using a fine mesh sieve. Repeat the layers using all the ladyfingers and mascarpone mixture, and generously dust with cocoa once again.
- Cover and refrigerate for at least 2 hours before serving. The Beeramisu will keep, covered and refrigerated, for up to 2 days (if it lasts that long).
Sheila, Executive Director