by Periklis Pitenis
Is it possible that beer could flirt with pastry making? I had talked to you about this strange love story in another article last December (Greek). Perhaps, some of you might even remember that I had dropped the idea of a tiramisu with beer. Well that idea resulted in the following refreshing summer recipe. Enjoy it!!
For the cream:
For the syrup:
In addition we will need 2-3 packages of lady fingers
It is better to use a stout or porter beer that has coffee or chocolate aromas. Avoid using smoked dark beers (for example Aecht Schlenkerla Rauchbier Märzen) so that the sweet taste of the pastry isn’t confused with food in the same bite. Furthermore if you like experimenting you can try using a fruity Lambic instead of Dark Lager beer.
Pour the beer in a small pan. Leave for several hours so that it loses its carbon dioxide. Measure out the amount needed for the cream. In the pan add the espresso and the sugar. Bring it to a boil. Set aside to cool while making the cream.
In a bowl blend together the cheese, the yolks, the beer and the 40gr of sugar, until well combined and smooth. In a separate bowl we beat the remaining sugar with the egg whites until they are light and fluffy (meringue). Gently fold into the cheese mixture.
Dip the lady fingers in the syrup and place, preferably, in a square pan. Use enough to cover the bottom of the pan. Pour half the cream mixture over the ladyfingers and place another layer of dipped ladyfingers on top of the cream. Pour remaining cream on top. Refrigerate overnight. Next day serve with a soup spoon and a sprinkle of cocoa powder.
AND something else: Because of the raw eggs the tiramisu should be consumed within two days. It is possible though, to pasteurize the eggs and not worry about it. To pasteurize the eggs you use the bain-marie method. Place a pan/pot of water over medium heat. Place a bowl over the pot/pan (it shouldn’t touch the water) In the bowl we place the yolks with the sugar and whisk until the sugar is dissolved do the same with the egg whites (ideally the mixtures should reach a temperature of 82οC). The yolk mixture should be placed over a bowl of cold water, while the egg whites can be cooled by being whisked to a meringue. Just be careful you don’t cook the eggs and turn them into omelet.
Ο Περικλής Πιτένης όταν ήταν μικρός ήθελε να γίνει Chef (ούτε καν μάγειρας). Πρώτο αλκοολούχο ποτό που έβαλε στο στόμα του ήταν η μπύρα, όταν ήταν ακόμα στην αγκαλιά της μάνας του. Η συνέχεια είναι περιττή… Μόνο που προτιμάει μπύρες τύπου Weiss και Lambic. Είναι εμπνευστής της σελίδας "Ο Γλυκός Αιώνας του Περικλή"
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