The birramisù

Sometimes when you fall south of the Alps, you find yourself with friends to eat and drink in a brewery, the Kapuzinerplatz; a room present both in Milan and in Castelseprio; and right here, in this villa in the Olona valley, masterfully adapted as a brewery, I tried and tried again a great version of the birramisù!
For me, that I find the classic tiramisu too cloying it is a valid alternative that maintains a slight aftertaste of the bitterness of beer.
And, moreover, it is ideal for beer lovers, like me ...

Well, I studied it and prepared it again, slightly modified, at home!
All those who have tried it have found it very good: and if someone, after a lunch with me, still manages to swallow such a substantial dessert ... well: it means that tasting it is really worth it!

The doses I have indicated here are for four portions, you can easily double or triple them to prepare more.

Ingredients:

Preparation:

First, prepare it eggnog which must be completely cooled down when using it: whip the egg yolks with the sugar with a hand or electric whisk. The cream will have to swell a lot. Then slowly add the beer while continuing to mix. Continue cooking in a bain-marie, continuing to stir for at least fifteen minutes; the resulting cream must be homogeneous and not discard. Let it cool completely before using it.

Then switch to the puccia for the ladyfingers: pour the beer into a saucepan over heat and add the sugar gradually, stirring. When the sugar is completely melted, pour in the coffee and cook until the alcohol in the beer has evaporated.

Whip the cream very firm, and then add the mascarpone. Then mix this mixture with the spatula, the zabaglione with the beer. To prevent the cream from being disassembled, it can be mounted by adding a cream stabilizer towards the end.
Now the cream is ready, and you can move on to the finals!

Quickly switch i savoiardi biscuits in the puccia (they must not be soaked but only just soaked), place them in the chosen containers, cover them generously with cream and then dust them with cocoa powder.
Repeat the operation a second time to fill the container thoroughly.
Here in the following photos, different types of mugs and glasses have been used on different occasions; dessert cups are equally suitable.

The birramisù can be served in this way, perhaps decorated with biscuits or waffles.
But of course, served in beer mugs and with a large hat of whipped cream to simulate the foam of beer, they are fantastic: not only to eat but also to see!

For the record, here are some photos taken at the Kapuzinerplatz in Castelseprio: 

ADVICES AND NOTES:

.

• Recipe, text only: to print or download.
• Pils beer: if you really don't have it on hand, you can replace it with an Export, albeit less bitter.
• Mascarpone: in general a tiramisu includes mascarpone; I prefer to replace it with a larger quantity of whipped cream.
• Eggnog: eggnog can also be prepared in the microwave:
  after assembling the ingredients according to the above steps, passing them in the microwave at full power for 60 ", mix them again with the whip and passing them to maximum power again for another 30".
  It is however necessary to make a few first attempts to abandon the old ways.
• Savoiardi biscuits: the ladyfingers, freshly impregnated in the puccia, can be sprinkled with a drizzle of caramel before being placed in the containers. 
• For a party with many participants, the birramisù can also be prepared in a single package in a large container; but loses some of its charm ...
• See also: ARANCIAMISÙ : an interesting variation of birramisù is also thearanciamisù.
  
  

Your comments are welcome!
Leave them in the form at the bottom of the page: