This bizarre yet phenomenally delicious but not your everyday-run-of-the-mill tiramisu recipe is made without the traditional coffee, however it is infused with homebrewed coffee stout, and added hazelnut and amaretto liqueurs. The beer used in this recipe—technically named “Cluster Fuggle Stout Birramisu”—was generously provided by Settle Down Beer. The home brewers are Robert Anderson Jr. and Giovanni Albanese Jr.
Truth-be-told, though I love a good cup of Java, I have never been crazy about the coffee flavor in tiramisu. Go figure?! “But what is a tiramisu if not flavored with coffee!” so my son in-law Giovanni enlightens me. He is, after all, a first generation Italian American—and of course he’d know better, and how could I argue? So at the behest of my son in-law and my son, Robert, the home brewers, I was challenged to create a tiramisu using their homebrewed coffee stout. They also requested that I leave out the heavy taste of alcohol (which I really like).
Come; take a comfortable seat at our cozy table. Dinner is served!
Recipe serves 8
3/4 cup [room temperature] coffee stout (homebrew was used), or hot coffee
1 tablespoon granulated sugar
1/2 cup hazelnut liqueur (Frangelico was used for this recipe)
1/4 cup amaretto liqueur (Amaretto di Saronno was used for this recipe)
1/3 cup heavy whipping cream
8 ounces cream-cheese, softened
1 cup powdered sugar
1 tablespoon vanilla, divided
1 cup Cool Whip Topping
1/2 cup granulated sugar, divided
3 extra-large to jumbo egg-yolks
3 extra-large to jumbo egg-whites
1/4 teaspoon cream of tartar
Pinch of salt
- Combine coffee, liquor, 1/2 of the granulated sugar and heavy cream, and stir until sugar is dissolved; set aside.
- In a large bowl combine cream-cheese, powdered sugar and 1/2 tablespoon vanilla; beat at high speed until well blended. Add the Cool Whip and gently fold until incorporated; set aside.
- Bring a 2-quart pot with water to almost boil, and immediately take off the burner. Combine egg yolks and 1/4 cup granulated sugar in a bowl that will just fit over the pot of hot water – the bottom of the bowl touching the hot water - and whisk (constantly) until the eggs have thickened to form soft ribbons. Add the other 1/2 tablespoon of vanilla and stir until blended; remove from heat and set aside.
- Using clean beaters and bowl, beat egg-whites at low-speed until very foamy; add 1/4 teaspoon cream of tartar and salt and whip at high speed until soft peaks form, add the rest of the granulated sugar and beat to stiff peaks. Do not overbeat.
- Gently fold the egg-yolks into the cheese mixture. Stir 1/4 of the beaten egg-whites into the cheese and egg-yolk mixture, then add all of the cheese and egg-yolk mixture to the beaten eggs-whites and gently fold until well blended.
STEPS 2 (assembly):
30-35 sponge ladyfingers
Prepared and cooled bananas from steps 1
Egg & cheese mixture from steps 2
1 cup Cool Whip Topping
unsweetened cocoa powder for dusting
- Split ladyfingers in half lengthwise and arrange half in the bottom of a 9 by 13 dish, and drizzle half of coffee mixture over.
- Evenly arrange all of the bananas in one layer.
- Spread half cheese mixture over bananas. Repeat with another layer of ladyfingers, drizzle remaining coffee mixture and spread the remaining cheese mixture.
- Top with Cool Whip, followed by a sprinkling of cocoa powder. Refrigerate at least overnight before serving. However the tiramisu tastes even better after 48 hours of sitting in the fridge, if you can wait that long!
Cook with heart; eat with gusto. Buen Provecho!