The release of our Project Vertical Coffee Stout was the perfect opportunity for us to share with you a tiramisu recipe using beer. Stout is really great to use in cooking and we have shared recipes such a Scouse, chilli, stew and pie which have gone down a treat for us during the winter lockdown. This time we are using it for a new take on the classic tiramisu.
The stout was brewed using Contact Coffee Co. which fuelled the Project Vertical team as they climbed Ben Nevis 21 times in 11 days to raise money for #movember and raise awareness of mental health & prevention of male suicide.
Firstly whisk the mascarpone, vanilla and about 150ml of beer until everything is thoroughly mixed together. Add the cream and the icing sugar into a bowl and whisk until smooth. Finally, fold in the mascarpone mix until you have a lovely thick cream.
Pour the remaining beer into a bowl with some additional icing sugar to ensure it is sweet enough. You can also add Kahlua or Tia Maria for the extra boozy flavour and sweetness. Next take one sponge finger at a time and dip it in to the beer. Set each one aside until you have done all the fingers.
You will then need to line you tiramisu dish with sponge fingers, breaking them in half if you need to fill the gaps. Spoon the mascarpone mix to form an even layer over your fingers. Repeat both layers so that you finish with four layers to your tiramisu.
We recommend refrigerating overnight as this allows the flavours to infuse.
To serve your tiramisu, you can grate a little chocolate over the top of each one and dust with sifted cocoa to taste.
- 400g mascarpone
- 2 tsp vanilla extract
- 440ml of Project Vertical Coffee Stout
- Dash of Kahlua or Tia Maria
- 400ml double cream
- 8 tbsp icing sugar
- 30 – 40 sponge fingers depending on your dish size
- good-quality dark chocolate and cocoa powder to serve