Biramisu: tiramisu’s tough brother
Biramisu is a great way to finish a barbecue meal with beer. Of course, you can also have a coffee with it. We use maple syrup instead of sugar, because it gives the result a lightly smoky flavor. This Biramisu recipe contains raw eggs, so it’s not suitable for pregnant women. But good news: you can replace the egg with 200 ml whipped cream. That way, everyone can enjoy Biramisu!
Tiramisu is a classic that, as far as we’re concerned, never gets boring. But you can give it a really fun twist. We regularly make Baileys tiramisu, for example. Or a tiramisu Martini. During Carnival, a Flügel tiramisu. And when we use beer? Then it becomes an incredibly delicious biramisu.
How to make biramisu
- Mix 65 ml of the maple syrup with the beer in a saucepan and gently bring to a boil over low heat for 10 minutes.
- Break the ladyfingers in half and dip them in the quadrupel syrup. Place them on the bottom of the beer glasses.
- Separate the eggs. Put the egg whites in a spotless bowl and the yolks in another bowl. Add 1 tablespoon of maple syrup to the yolks and beat well with a whisk or hand mixer. Then stir the mascarpone into the yolks with a spatula.
- Add 1 tablespoon of maple syrup to the egg whites and beat with the hand mixer until stiff peaks form. Fold the mascarpone mixture into the beaten egg whites in batches.
- Spoon the mascarpone mixture over the ladyfingers in the beer glasses. Spoon over a little more quadrupel syrup and sprinkle with the cocoa powder.
Beer: quadrupel, pastry stout, coffee
Title: The Ultimate Beer and BBQ Book
Author: Jeroen Hazebroek & Harry Havinga
Price: €29.95
Publisher: Uitgeverij Pig Butts
In ‘The Ultimate Beer and BBQ Book’, barbecue enthusiasts learn about the ideal combinations with beer. Whether it’s the popular beer can chicken or brisket with coffee and dubbel beer. Authors Jeroen Hazebroek and Harry Havinga show that a beer is not only delicious to drink with barbecue, but that the two can also be paired exceptionally well.
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