Birramisu; a light Italian-style dessert made with layers of creamy zabaglione and beer-dunked sweet savoiardi.
Italy, I’m sorry, but I’m also not.
The tiramisu is a globally loved dessert. Layers of fresh creamy zabaglione, coffee-soaked savoiardi and rich cocoa powder. It can be the perfect light finish to a heavy meal, or a rich treat after a light lunch in the sun.
However, today I am not here to present you with a tiramisu. The internet is already awash with plenty of recipes for the classic dish and its various forms. Today I bring you the Birramisu.
A beer-spiked zesty zabaglione rich with whipped cream. Soft fluffy savoiardi drunk on a citrussy IPA. Sweet icing sugar to top it off. Each element soaking into the others and providing a velvet-smooth way to enjoy your beer and your dessert at the same time.
Obviously, this is not the first beer-tainted tiramisu recipe on the planet. In fact, this recipe was inspired partly by a dessert option seen on a pizzeria’s menu. The remaining inspiration comes from an equal combination of a lack of ingredients in the cupboards, and a stubborn reluctance to walk 4 minutes to the local shop.
Boozy desserts can be divisive. Strong brandy-drowned Christmas cakes and sticky 1970s rum babas come to mind. This Birramisu would be more effectively filed alongside the likes of a Chocolate Guinness Cake, with alcohol adding richness without any invasive warmth or overwhelming flavour.
You don’t have to be a craft beer nerd to enjoy this wee Birramisu either. Obviously, it would be better suited to those who like to sip our beloved bread-soda, but everyone from Tennents to Brew Dog is welcome. I used a citrussy 5.0% IPA we had in the fridge for this recipe, which pairs very well with the lemon zest added to the zabaglione. However, if you like a thick chocolatey stout or something super sour, feel free to get creative with how you customise your Birramisu to suit.
Love beer? Why not try this Cheese and Guinness Bread?
This recipe is one that will not require much hands-on time, with your fridge doing the greatest chunk of the work. You will need an electric mixer or electric whisk, and a few bowls here and there. Of course, you will also need a dish or some pretty glasses or ramekins to serve the finished Birramisu in.
Try this recipe out for your next socially-distanced barbecue, to use up an abundance of booze, or just to treat yourself after a rough week. It’s a recipe with minimal effort in making, decorating and eating. The best kind of recipe if you ask me!
I hope you enjoy this blasphemous Birramisu if you have the chance to try it. Thank you as always for stopping by, and I hope you are all staying as safe and well as you can.
Want to save this Birramisu for later? Pin the image below!
To make this Birramisu, simply follow the recipe below!
Birramisu
Notes
BE A MAVERICK: why not swap the beer for a dark stout, and use cocoa powder in place of the icing sugar?
Ingredients
For the zabaglione:
- 3 large egg yolks
- 110g (½ cup) caster sugar
- Grated zest of ⅓ lemon
- 2 tbsp beer (I used a citrussy IPA)
- 300ml (1 cup + 3 tbsp) double or whipping cream
To assemble:
- 1 pack of savoiardi or sponge fingers (at least 20 biscuits)
- 200ml beer (I used a citrussy IPA)
- Icing sugar to decorate (optional)
Instructions
For the zabaglione:
- Crack your egg yolks into a large heatproof bowl, pour in the sugar.
- Use an electric whisk to whip the eggs and sugar for 1 minute or until combined into a pale mixture.
- Place the bowl of mixture over a pan of gently simmering water, and continue to whisk for 3-5 minutes or until it is noticeably paler and thicker. This heat helps to stabilise the mixture, and to ensure the eggs reach a safe eating temperature.
- Remove the bowl from the heat.
- Add the lemon zest and beer to the mixture and continue to whisk for a further minute.
- Allow the mixture to cool for 10-20 minutes or until room temperature or below.
- Using your electric whisk again, whip your cream until thick and airy.
- Gently fold the cream into your zabaglione mixture until smooth and combined.
- Time to assemble!
To assemble:
- Look out either a large serving dish or some pretty glasses or ramekins.
- Soak your savoiardi in the beer for a few seconds on each side. Think of this in the same way you would dunk a biscuit in your tea, not too long but not too short!
- Arrange your damp savoiardi in a flat layer into your serving dish(es), breaking them up into smaller pieces to fit if necessary.
- Dollop a couple of spoonfuls of your zabaglione over the savoiardi.
- Repeat the layering until you have used up all of your zabaglione and savoiardi. You may have some beer left, but that’s a nice problem to have!
- Place your serving dish(es) into the fridge to chill for a minimum of 30 minutes (or up to 2 days). This gives time for the zabaglione to thicken and the savoiardi to soften.
- Dust over some icing sugar and serve cold.
- Enjoy!
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