‘Tis the season to Eat, Drink, and Be Hoppy! Us aliens are getting in the holiday spirit by sharing one of our favorite beer recipes with all of you! Today we did a special holiday “baking with beer” segment with our favorite news anchors at San Diego Channel 6 News! We taught them to make a Beer Alien favorite, Beer-amisu, and now we’re sharing with you our secret recipe for the best tiramisu on earth! We named this dessert the Killer Tiramisu, since we used Ironfire Brewing Company’s 6 Killer Stout. This beer is brewed with hazelnut coffee, making it the perfect pairing for a coffee-infused dessert.
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The Dessert: This is not your traditional tiramisu recipe by any means. We started with a spice cake, using pumpkin pie spice and maple syrup. We then made a reduction out of our hazelnut stout beer, honey and orange liqueur. The third component is the whipped mascarpone-cream filling. We took this from a standard tiramisu recipe, just added some whipped cream to make it a bit lighter. After assembling, which is the really fun part, you get a sophisticated dessert with flavors of hazelnut, cinnamon, spices, and coffee. The perfect combination of flavors that you’ll want to share with friends and family this holiday season! We included some useful tips below, whether you’re giving these as gifts or serving at a holiday party.
The Beer: Ironfire’s Killer Stout uses 6 types of malts, 6 types of hops, and has 6 hop additions. There are 6 total ingredients, and 6 pounds of coffee added per barrel, and rings in at 6% ABV. Are you noticing a trend? The Beer Aliens love Ironfire’s creativity in both naming and label artistry, which is how we got our aliens hands on this brew in the first place. We were hooked on the robust hazelnut coffee flavors in this beer and just knew this would make a perfect pairing for the right dessert. Now its finally here… the Killer Tiramisu.
Killer Tiramisu
Ingredients
- CAKE
- • 1 1/2 cups all-purpose flour
- • 3 teaspoons pumpkin pie spice
- • 1/2 teaspoon salt
- • 1 1/2 cups maple syrup
- • 1/2 cup vegetable oil
- • 1 large egg
- • 3/4 cup hot water
- • 1 1/2 teaspoons baking soda
- REDUCTION
- • 1 cup 6 Killer Stout beer
- • 1/2 cup orange liqueur
- • 1/4 cup honey
- FILLING
- • 4 large egg yolks
- • 1/3 cup confectioners' sugar
- • 2 cups mascarpone about 1 pound
- • 1 cup heavy cream
- • ½ teaspoon vanilla extract
- • Food coloring optional
- • Unsweetened cocoa powder
Instructions
- INSTRUCTIONS
- 1. Preheat the oven to 350°. Butter a 9-inch springform pan. In a large bowl, whisk the flour, pumpkin spice and salt. In a medium bowl, whisk the syrup, oil and egg. In a glass cup, stir the hot water with the baking soda. In 3 alternating additions, whisk the syrup mixture and soda water into the dry ingredients.
- 2. Scrape the batter into the pan and bake for 40 minutes, until a cake tester inserted in the center of the cake comes out clean. Transfer the cake to a rack and let cool.
- 3. In a saucepan, combine the stout, triple sec and honey. Boil until reduced to 3/4 cup, about 15 minutes. Pour into a shallow dish, let cool in refrigerator.
- 4. In a bowl, using a handheld mixer, beat the egg yolks and sugar until light and fluffy, about 5 minutes. Beat in the mascarpone. Whip cream and vanilla in a separate bowl until soft peaks form, then fold gently into mascarpone mixture until combined. If using food coloring, scoop some cream mixture into a separate bowl and add a few drops, stirring, then adding more food coloring until you get desired color.
- 5. Use a round cookie cutter to cut out circles in cake about the size of your jar. Gently dip the slices into the reduction and place in the bottom of 6 mini mason jars (if using mini plastic cups, cut the cake rounds in half before dipping). Dip the scraps into the reduction and use to fill in the gaps. Spoon some of the filling over the cake in each ramekin, spreading evenly. Repeat the layering of dipped cake and filling. Cover and refrigerate overnight.
- 6. Before serving, let the tiramisu stand at room temperature for 15 minutes. Sift cocoa powder over each jar and serve.
Raymond
