Beer Tiramisu Recipes

ROOT BEER TIRAMISU

Root Beer Tiramisu image

Here's everyone's favorite Italian dessert reimagined with a flavor profile that's purely American. Like a root beer float sent to finishing school, this sweet will completely delight.

Provided by Food Network Kitchen

Categories dessert

Time 5h5m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

Three 20-ounce bottles root beer
Three 8-ounce containers mascarpone
1 1/2 cups confectioners' sugar
3 cups heavy cream
1 teaspoon pure vanilla extract
About 36 ladyfingers or savoiardi
12 root beer barrel candies, finely crushed

Steps:

Heat a large skillet over high heat. Add 1 1/2 bottles root beer and bring to a boil. Cook until syrupy and reduced to about 1/2 cup, 7 to 8 minutes. Cool completely, then cover and refrigerate.
Combine the mascarpone and 1 1/4 cups confectioners' sugar in a mixer fitted with the paddle attachment. Beat on medium just until smooth and light (do not overbeat). In another bowl, whip the cream and vanilla with the remaining 1/4 cup confectioners' sugar until it holds soft peaks. Fold about 1/4 of the cream into the mascarpone to lighten it, then fold in the remaining cream.
Pour the remaining 1 1/2 bottles root beer into an 8-inch square baking dish or other container for soaking the ladyfingers. Working with a few ladyfingers at a time, dip briefly in the root beer (just a few seconds to lightly saturate; don't oversoak) and line the bottom of a trifle dish. Spread a quarter of the mascarpone mixture in an even layer over top. Sprinkle with a quarter of the crushed root beer barrels. Repeat with 2 more layers each of soaked ladyfingers, mascarpone and crushed root beer barrels. Make 1 final layer of soaked ladyfingers and a smooth layer of mascarpone on the top. Reserve the remaining crushed root beer barrels. Cover and refrigerate the tiramisu until well chilled, about 4 hours.
When ready to serve, sprinkle the top of the tiramisu with the remaining crushed root beer barrels and drizzle with some root beer reduction. Scoop out portions into serving dishes and drizzle with the remaining root beer reduction.

BEER TIRAMISU

Beer tiramisu image

Beer lovers everywhere rejoice - this twist on the tiramisu combines beer alongside layers of sponge and cream. Enjoy this spin on a classic pud

Provided by The Wild Beer Company

Categories Dessert

Time 10m

Number Of Ingredients 7

Ingredients

250g mascarpone
1 tsp vanilla extract
330ml bottle of Wildebeest wild beer (or a coffee imperial stout)
150ml single cream
4 tbsp icing sugar
16 sponge fingers
good-quality dark chocolate and cocoa powder, to serve

Steps:

Whisk the mascarpone with the vanilla and 75ml of beer until everything is thoroughly mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix.
Pour the remaining beer into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the beer. Set aside and continue with the remaining biscuits.
Line four serving glasses with four sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate overnight to allow the flavours to infuse.
Remove the beeramisu from the fridge. Grate a little chocolate over the top of each one and dust with sifted cocoa powder to serve.

Nutrition Facts : Calories 553 calories, Fat 36 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

TIRAMISU II

Tiramisu II image

Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.

Provided by Christine

Categories Desserts Specialty Dessert Recipes Tiramisu Recipes

Time 5h

Yield 12

Number Of Ingredients 10

Ingredients

6 egg yolks
¾ cup white sugar
⅔ cup milk
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 pound mascarpone cheese, at room temperature
¼ cup strong brewed coffee, at room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

Steps:

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form.
Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Nutrition Facts : Calories 387.2 calories, Carbohydrate 22.7 g, Cholesterol 215.7 mg, Fat 30.5 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 16.6 g, Sodium 60 mg, Sugar 13.2 g

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