Tiramisu from Bayreuth Wheat Beer, Fresh Wheat Beer Zabaione, Raspberry Ice Cream
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 6 hrs 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients for the wheat beer tiramisu:
- 500 g mascarpone
- 5 egg (s), separated
- 3 tablespoon sugar, finer
- 1 packet vanilla sugar
- 1 vanilla pod, which the pulp
- 1 pack ladyfingers
- 300 ml wheat beer, non-alcoholic
- 2 tablespoon cane sugar, brown
- Cocoa powder, dark for dusting
Ingredients for the wheat beer zabaione:
- 4 egg yolks
- 2 tablespoon sugar, finer
- 4 tablespoon wheat beer, non-alcoholic
Ingredients for the raspberry ice cream:
- 250 g raspberries, sweet
- 500 ml cream
- 70 g suar, finer
Print Recipe
Pin Recipe Instructions
- For the wheat beer tiramisu, stir the egg yolks with sugar, vanilla sugar and vanilla pulp until foamy, add mascarpone and stir until creamy. Then beat the egg white until stiff and fold in carefully.
- Mix the wheat beer with the cane sugar, dip the ladyfingers with the unsweetened side and place in the dessert bowls, spread the mascarpone cream on top. Chill for at least 5 hours. Then dust the cocoa over it.
- For the wheat beer zabaione, beat the eggs with the sugar in a water bath until frothy, add the wheat beer and continue beating until a creamy mixture is obtained. Put in bowls while warm.
- For the raspberry ice cream, slowly heat the raspberries, add half of the cream and briefly bring to the boil. Strain the mixture through a sieve. Let cool down and chill. Just before preparation, stir in the rest of the cream and pour the mixture into the ice cream maker.
- Arrange the three desserts on a sheet of slate, decorate with powdered sugar and raspberries.
- Michael prepared this recipe as a dessert on Friday, October 9th, 2020 in the program “The Perfect Dinner” - Day 5 from Bayreuth.
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