So, here is the long-awaited beeramisu recipe. This ish is amazing. I am not the world’s #1 fan of dark beer, but this stuff is so delicious. A few weeks ago, we went to check out Bottlecraft, a new beer joint here in San Diego, and that place is kickass. It’s a tasting room and little shop with beer-related supplies, clothes, gifts, and, uh, beer. We love it because it has awesome (and reasonably priced!) beer, a really nice, knowledgeable staff, and it’s fun without suffering from the normal maladies of several other beer-only establishments here in SD. Which is to say, the staff is attentive, friendly, and accommodating, and the atmosphere is fun without being too “bar-scene-y” (of course that’s a word!) They play music, but you can actually have a conversation with people you’re there with without shouting, you don’t have to wait an hour to get a drink, since they don’t serve food they don’t mind if you bring some in…you know, it’s just a nice place to hang out. Plus it took the place of a wine tasting room that I super loved, so it’s nice to see that space turned into something else awesome.
Aaaaaanyway, on one of our first visits there, I found this book and had to have it. As you may know, C loves beer. Like, it’s one of his all-time favorite things. His other favorite thing in life (aside from the dog) is dessert, specifically, tiramisu. So when we saw a recipe combining these two things in there, I knew that book was coming to live at our house even if it cost one million dollars. But there’s a lot of other awesome stuff in there, too. It includes my two favorite things, as well: recipes and history. If you like beer and cooking, this book is for you.
But back to the deliciousness at hand. I made the beeramisu. I did a couple things differently, but it turned out to be a dessert that is more welcome at poker night than I am. It needs to set up overnight, so try and contain yourselves. It’s worth the wait.
As you will see in the book when you buy it (!!!) the original recipe was developed by Gunther Emathinger, the Executive Chef for Karl Strauss. Clearly, he is some kind of wizard. I can’t wait to make his Black Garlic Fondue! Here we go…
8 oz Cream Cheese (softened)
8 oz Tiramisu Mascarpone Cheese (I love this one from BelGioisio)
1 Tbsp Vanilla Extract
1 1/4 C Confectioners Sugar
1 Pt Heavy Whipping Cream
3 C Rogue Chocolate Stout (a 22 oz bottle works well here. convenient, since that’s how they sell it!)
Cocoa Powder (to dust)
Ground Espresso or Coffee Beans (to dust)
First drag out a big mixing bowl and beat the cheeses together with the vanilla and a cup of confectioners sugar. When it’s smooth and delicious-looking, set it aside (or stick it in the fridge since it’s getting hot outside). Grab another bowl, and whip the cream with the rest of the sugar until it’s stiff (you know, the consistency of whipped cream.) I usually do this part in the Magic Bullet since I’m lazy and that only takes four seconds. Then combine the two (gently!) with a scraper or nice little spoon. Now for the beer.
You’ll want to use a 9″ x 13″ or so baking dish here, or whatever you have that’s close. Pour about half of the beer into a shallow dish and begin soaking the ladyfingers. Don’t leave them in the beer too long, just about 15-20 seconds, but be sure both sides get coated. You want them fairly saturated, but not falling apart. Arrange them in the bottom of the dish- you may have to break some up to fit, but just make sure you have a solid layer. Spread about half of the filling over them, then sprinkle with a little cocoa powder and ground espresso/coffee. Repeat the process, adding more beer to the dish as needed. (You may have a few layers if you have a smaller than 9 x 13 pan) and finish with the cream/cheese mixture. Dust again with the espresso and cocoa, then wrap the whole thing up, cover tightly with a lid or plastic wrap, and refrigerate (overnight or for at least 8 hours).
Enjoy with more beer, duh.