Dubbel Coffee Stout tiramisu
What's the only thing better than tiramisu? Tiramisu with Dubbel Coffee Stout cream, obviously
Zack Hawke of The Mariners Public House in Rock shares his boozy tiramisu recipe
www.themarinersrock.com
Serves 6
For the base:
- Sponge fingers 90g
- Sharp’s Dubbel Coffee Stout 180ml
For the cream:
- Sharp’s Dubbel Coffee Stout 40ml
- Mascarpone 125g
- Double cream 300ml
- Orange ½ zest of
- Demerara sugar 40g
For the ganache:
- 70% Dark chocolate 65g
- Unsalted butter 15g
- Sharp’s Dubbel Coffee Stout 2 tbsp
- Double cream 2 tbsp
For the garnish:
- Orange zest
- 70% dark chocolate shavings
- Cocoa powder
- For the base, soak the sponge fingers in the Dubbel Coffee Stout, allowing them to break up.
- To make the cream, whisk all of the cream ingredients together at the same time until thick, glossy and able to just hold a soft peak.
- To make the ganache, heat all of the ingredients gently over a bain-marie until the chocolate is melted, then stir until glossy. Allow to cool to room temperature.
- Layer six glasses evenly with the base, cream and ganache, making sure the top layer is cream.
- Refrigerate for at least 1 hour before serving. Then finish with chocolate shavings, orange zest, and a dusting of cocoa powder.
You will need
For the base:
- Sponge fingers 90g
- Sharp’s Dubbel Coffee Stout 180ml
For the cream:
- Sharp’s Dubbel Coffee Stout 40ml
- Mascarpone 125g
- Double cream 300ml
- Orange ½ zest of
- Demerara sugar 40g
For the ganache:
- 70% Dark chocolate 65g
- Unsalted butter 15g
- Sharp’s Dubbel Coffee Stout 2 tbsp
- Double cream 2 tbsp
For the garnish:
- Orange zest
- 70% dark chocolate shavings
- Cocoa powder
Method
- For the base, soak the sponge fingers in the Dubbel Coffee Stout, allowing them to break up.
- To make the cream, whisk all of the cream ingredients together at the same time until thick, glossy and able to just hold a soft peak.
- To make the ganache, heat all of the ingredients gently over a bain-marie until the chocolate is melted, then stir until glossy. Allow to cool to room temperature.
- Layer six glasses evenly with the base, cream and ganache, making sure the top layer is cream.
- Refrigerate for at least 1 hour before serving. Then finish with chocolate shavings, orange zest, and a dusting of cocoa powder.
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