- 3 free-range eggs, separated
- 90 g (3¼ oz) caster (superfine) sugar
- 250 ml (9 fl oz/1 cup) whipping cream
- 250 g (9 oz) mascarpone cheese
- 60 ml (2 fl oz/¼ cup) Kahlua or other coffee-flavoured liqueur
- 500 ml (17 fl oz/2 cups) stout
- 60 ml (2 fl oz/¼ cup) espresso coffee - if you don’t have an espresso machine at home,
- ask your local coffee shop to make you a couple of espressos to go
- 500 g (1 lb 2 oz) savoiardi (lady finger) biscuits, about 24
- 100 g (3½ oz) dark chocolate (70% cocoa), grated
Put the egg yolks and sugar in a bowl and beat using a cake mixer or electric beaters on moderate speed for about 10 minutes, or until pale and thick. Meanwhile, whip the cream in a separate bowl, being careful not to overbeat it. In another bowl, whisk the egg whites until stiff peaks form.
When the egg yolk and sugar are done, add the mascarpone and beat gently with electric beaters until well combined. Remove the bowl from the mixer and, using a spatula, gently fold the whipped cream through and add the Kahlua, mixing well.
Fold the beaten egg white through. Pour the stout and espresso into a flat dish.
You can make this tiramisu in individual portions, or as one big dessert in a large rectangular baking dish. I make mine in a lasagne dish measuring about 27 x 18 x 5 cm (103⁄4 x 7 x 2 inches).
Spread a thin layer of the mascarpone mixture on the bottom of the dish. Dip a savoiardi biscuit in the stout and coffee mixture for about 4 seconds per side - you don’t want the biscuit to become soggy. Place it on top of the mascarpone mixture at one end of the dish. Repeat the process, laying the biscuits side by side until you have a layer covering the bottom of the dish.
Spoon a thick layer of the mascarpone mixture over the biscuits, then sprinkle half the grated chocolate over the top. Repeat the savoiardi layer, gently pressing them onto the mixture underneath. Spread the remaining mascarpone mixture over the top and finish by sprinkling the last of the grated chocolate over.
Cover with plastic wrap and refrigerate for several hours before serving.
Beer notes from Paul Mercurio's book
You could use Coopers Best Extra Stout, Mountain Goat Surefoot Stout, Moo Brew Imperial Stout, Nail Brewing Company Nail Stout, Southwark Old Stout, Otway Estate Prickly Moses Stout or Lord Nelson Old Admiral.
John Haweksby’s drink recommendation
Te Mania Ice Wine 2010