Biramisu: Tiramisu with a beer reduction, served in a pint glass. Photo courtesy Portobello Restaurant | Orlando.
June 2011
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Recipe: Biramisu
Tiramisu With A Beer Reduction
Introduction
Here’s a new take on tiramisu: Biramisu, a tiramisu dessert with a beer ingredient.
It’s the creation of Chef Tony Mantuano, a Top Chef Masters contestant and chef/partner at Spiaggia Chicago, in collaboration with Executive Chef, Steven Richard of Orlando’s Portobello Restaurant.
The dessert is made with porter, a strong dark beer that has rich coffee and chocolate notes. The restaurant uses Orlando Brewing Blackwater Porter, but you can use any dark ale rich with coffee and dark chocolate notes. (See our Beer Glossary for the different types of beer.)
The recipe is assembled in a pint glass, but you can substitute other dishware.
Biramisu Recipe Ingredients
The desserts can be assembled the day before. Makes six servings.
For The Beer Reduction
- 24 ounces porter
- 16 ounces granulated sugar
Combine the beer and sugar in a heavy saucepan; reduce on low heat by approximately one half. The consistency will be slightly syrupy. The initial volume will be approximately 40 ounces, which will yield 20 ounces.
For The Cream
- 28 ounces mascarpone cheese
- 6 ounces confectioners’ sugar
- 7 ounces beer reduction (above)
- 5 ounces egg yolks (pasteurized)
- Whipped cream for garnish
- Bowl of ice
Equipment
- Stand mixer or hand mixer
- 6 pint glasses
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A classic pub pint glass. You can get two dozen of them for $33.39 on Amazon.com. |
Biramisu Preparation
- Combine the egg and sugar in a mixing bowl and whisk continuously over a boiling water bath to make a zabaglione. The egg and sugar mixture will gradually increase in volume by approximately 100% and the mixture will thicken and become opaque. This process will take about five minutes. It is very important to whisk the mixture or the yolks will solidify. The zabaglione should be chilled over ice.
- While the zabaglione is chilling, place the mascarpone in the work bowl of a stand mixer. Whip the cheese on medium-high speed until smooth and soft. This process will take approximately 1 to 2 minutes.
- Turn the mixer down to low speed and add the beer reduction to the cheese while the mixer is running. Once the beer reduction is incorporated, add the chilled zabaglione and continue to work the mixture on low speed until the mixture is smooth (1 to 2 minutes more).
- Stop and scrape the bowl with a rubber spatula to make sure the ingredients are combining properly. Increase the speed back to medium-high and whip the mixture for one more minute. Chill and hold the finished cream.
For The Lady Finger Biscuit
You can use purchased lady fingers, although they won’t be as tasty as these. (See a photo of ladyfingers and learn more about them.) If you can’t make or buy ladyfingers, substitute sponge cake in a pinch—although tiramisu is built on ladyfingers.
- 4 eggs, extra large
- 1-¼ cup granulated sugar
- 1-½ cup all flour, sifted
- ¾ teaspoons vanilla extract
- ¾ tablespoons baking powder
- Zest of 1 orange
Lady Finger Preparation
- Separate the eggs and reserve the whites for use in the next step.
- Combine egg yolks, orange zest, vanilla and ¾ cup of sugar in the work bowl of a stand mixer. Use the whip attachment on high speed and whip the mixture until the mixture turns pale and fluffy (approximately 5 minutes).
- In a clean bowl, beat the remaining sugar and egg whites to form stiff peaks. This can be done by hand or with the whip attachment of a stand mixer.
- Fold the egg white mixture into the egg yolk mixture and then add the flour, folding just enough to combine. Use a rubber spatula and be careful not to deflate the mixture.
- Place the finished batter into a pastry bag and pipe cookies that are approximately 2-½ inches in diameter, onto a sheet pan lined with parchment and sprayed with pan release. Bake at 350°F for 10 minutes or until lightly golden brown
- Allow the cookies to cool. When the cookies are cool, cut into neat rounds that are smaller than the interior diameter of the pint glass. A 2-inch round cutter will do the job.
Assemble The Dessert
To assemble, you will need six pint glasses and 24 lady finger biscuits cut into neat rounds which are smaller than the interior diameter of the pint glasses. You will also need the mascarpone cream and the remaining beer reduction from the recipes above.
- Soak the ladyfingers in the remaining beer reduction for at least two minutes to allow the liquid to be absorbed. The biscuits should be saturated.
- Use 4 biscuits in each glass. Build the dessert in each glass starting by piping a small amount of the cream into the bottom of the glass. Press a saturated biscuit into the cream.
- Repeat the process alternating layers of biscuit and cream finishing with a layer of cream about 1 inch from the top of the glass. Refrigerate until ready to serve.
- Immediately prior to serving, top off the glasses with whipped cream, to resemble the foam on a beer.
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