Biscuit, mascarpone, coffee and egg are the main ingredients of this classic Italian biscuit pudding, built up in layers.
For this easy recipe we use a store-bought cake mix for a light, airy texture. The hint of fresh sourness is echoed in Bacchus Frambozenbier, a raspberry fruit beer blended from a Flemish red-brown beer.
It has a strong aroma and impressions of the caramel that is also found in the tiramisu. Its overall taste is reminiscent of a wine.
For the tiramisu:
- 250g mascarpone
- 2 eggs
- 150g sugar
- 200g redcurrants
- 200ml Bacchus Frambozenbier reduced by heating to ¼ of its volume
- Double cream
For the biscuit (easy version):
- 200g cake mix
- 100g sugar
- 5 egg yolks
- 100g pistachio powder
- 5 drops of green food colouring
For the biscuit, whisk the egg yolks, and sugar into an airy mass using a mixer add the cake mix and whisk again. Fold the sieved pistachio powder and the food colouring into the egg mix.
Bake for 15 minutes in a fan oven at 200 °C (400 °F). Allow plenty of time to cool down.
Start preparing the tiramisu.
Whisk up the egg yolks with the sugar. Dissolve the gelatine in the reduced Bacchus and cool down until lukewarm.
Blend the mascarpone with the egg yolks and sugar, then add the beer mix and slightly whisked cream.
Cover the bottom of a dish with the biscuit and finish off in the way of a classic tiramisu, using fruits and cream.
Bacchus Frambozenbier results from blending a typical Flemish red-brown beer from the Kortrijk region with raspberry juice.
On top of the sweetness of the fruit, the beer has the slight sourness of balsamic vinegar accompanied by hints of caramel from the roast malt, achieving a perfect balance of sweet and sour.
Tips & Tricks
- Take your time to enjoy this taste bomb.
- Taste how sweet interacts with salt and experience the contrast between the two.
- Taste the beer before having dessert, whilst eating it and afterwards.