Dubbel Coffee Stout tiramisu

What's the only thing better than tiramisu? Tiramisu with Dubbel Coffee Stout cream, obviously
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Tiramisu

Zack Hawke of The Mariners Public House in Rock shares his boozy tiramisu recipe

www.themarinersrock.com

Serves    6

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  • You will need
  • Method

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
  1. For the base, soak the sponge fingers in the Dubbel Coffee Stout, allowing them to break up.
  2. 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.
  3. 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.
  4. Layer six glasses evenly with the base, cream and ganache, making sure the top layer is cream.
  5. 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

  1. For the base, soak the sponge fingers in the Dubbel Coffee Stout, allowing them to break up.
  2. 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.
  3. 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.
  4. Layer six glasses evenly with the base, cream and ganache, making sure the top layer is cream.
  5. 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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'It’s boozy, rich and indulgent, with just the right amount of coffee background. Share a bottle of the stout alongside to heighten the beer and dessert experience,' says Zack

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