Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Pieter Vanden Hogen, chef at Oregon's Pelican Pub & Brewery, uses the brewery's award-winning Tsunami Stout for his version of tiramisu.

Pieter Vanden Hogen
This Story Originally Appeared On sunset.com

Gallery

Credit: Aya Brackett; Styling: Robyn Valarik

Recipe Summary

prep:
20 mins
chill:
8 hrs
total:
8 hrs 20 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 5- by 9-in. loaf pan with plastic wrap, leaving at least a 1-in. overhang on all sides. Combine mascarpone, cream, and Kahlúa and beat on low speed, then medium, until mixture is thick enough to spread (do not overbeat).

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  • Set 1 ladyfinger cookie vertically against a long edge of loaf pan and trim it flush with rim of pan. Use it as a guide to trim 12 more cookies, reserving trimmed ends. Soak 1 ladyfinger at a time in beer, about 1 second per side; then arrange in rows along the long sides of pan, picket fence–style. Arrange 4 ladyfingers lengthwise on bottom of pan.

  • Spoon half the mascarpone mixture over bottom layer of ladyfingers and smooth evenly. Top with another layer of soaked ladyfingers (using reserved trimmed ends first), then top with remaining mascarpone mixture, smoothing evenly. Sift cocoa over top of cream. Wrap beeramisu and chill at least 8 hours and up to

  • To serve, use plastic wrap to lift cake out of the loaf pan. Unwrap and slice crosswise. Dust each slice with additional cocoa, if you like.

  • Note: Nutritional analysis is per serving.

Source

Pelican Pub & Brewery, Pacific City, Oregon

Nutrition Facts

334 calories; calories from fat 57%; protein 4.3g; fat 21g; saturated fat 14g; carbohydrates 25g; fiber 0.4g; sodium 85mg; cholesterol 58mg.
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