Stefano’s chocolate stout tiramisu

Stefano’s chocolate stout tiramisu

By
From
Nuovo Mondo
Makes
6
Photographer
Alan Benson

Stefano: My tiramisu uses chocolate stout instead of coffee. Stout is not new in dessert. However, my chocolate stout, choc hops, made by the Mildura Brewery, is – even if i say so myself – very good.

Ingredients

Quantity Ingredient
3 free-range egg yolks
300g mascarpone
100ml pouring cream
50g icing sugar
6 ladyfinger biscuits, cut in half lengthwise, then in half again
250ml chocolate stout
dutch cocoa powder, for dusting

Method

  1. Place the egg yolks, mascarpone, cream and sugar, all as cold as possible, in the chilled bowl of an electric mixer fitted with a whisk attachment and beat at medium speed until well combined and creamy. Keep chilled if not using immediately.
  2. Spoon half the mixture into a large serving bowl, or use a piping bag to pipe the mixture into the bottom of six ramekins or individual serving dishes. Place half of the biscuits over the cream base and brush gently with chocolate stout. Keep brushing until the biscuits are well soaked. Repeat the layering process.
  3. Before serving, sprinkle with the cocoa powder. This tiramisu is ideal served with chocolate beer.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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