BY DUC NGUYEN AND DOMINIQUE COUGHLIN
From the Beer Throwdown
Inspired by a take on beer and tiramisu from Chris Badenoch
Serves 8-10 (filled 12 small cups)
6 eggs, separated
1⁄4 cup superfine sugar
500 g mascarpone (Tre Stelle sells it in tubs of 475ml)
1 cup coffee or chocolate stout beer
1⁄2 cup espresso
24 savoiardi (aka ladyfingers)
Shaved dark chocolate
Notre: For the beer I found a moka stout called L’Exploité by Les Brasseurs du Monde. You can find it at Atwater Market, at Veux-tu une bière and many deps. They have a complete list at their website.
1. Using electric beaters, beat the eggs yolks with the sugar until they are pale and thick, then mix in the mascarpone.
2. After cleaning the beaters, beat the egg whites until firm peaks form. Carefully fold into the mascarpone mixture (important to keep it light and fluffy!). Alternatively, you can throw the egg whites into a stand mixer while working the egg yolks.
3. Mix the stout and cooled espresso together and quickly dunk the savoiardi, one at a time, into the liquid. Let any excess liquid drip off a second or two. Layer the biscuits into serving glasses, followed by a thick layer of mascarpone mixture. Continue layering until you have used all the ingredients.
4. Let the cups chill at least 2-3 hours in the fridge before serving. When ready to serve, top with shaved dark chocolate and a couple of raspberries. I enjoyed it with some of the same moka stout to highlight the beer. Delicious!