Name: Imperial stout beeramisù.
Yield: 4
Ingredients: 15-20 ladyfingers; 400 ml fresh milk cream; 400 ml mascarpone cheese; 100 ml imperial stout berr (+ enough to soak ladyfingers); 170 gr icing sugar; 50 gr dark chocolate chopped

Imperial stout beeramisù.

Servings

Ingredients

15-20 ladyfingers
400 ml fresh milk cream
400 ml mascarpone cheese
100 ml imperial stout berr + enough to soak ladyfingers
170 gr icing sugar
50 gr dark chocolate chopped

Servings

Ingredients

15-20 ladyfingers
400 ml fresh milk cream
400 ml mascarpone cheese
100 ml imperial stout berr + enough to soak ladyfingers
170 gr icing sugar
50 gr dark chocolate chopped

Instructions

Whip milk cream with icing sugar, not too much, the cream should be whipped but not too firm. Mix it with mascarpone cheese folding gently, add also beer, little by little.
Soak ladyfingers in beer, put them at the bottom of a serving tray then cover with mascarpone cream. Make another layer of soaked ladyfingers, add more cream and level it.
Cover your beeramisù with dark chocolate roughly chopped. Let it rest covered, in fridge, for at least half a day to let the various flavours mixing evenly.

Recipe Notes

For this recipe I kept the quantities in milliliter and grams, this is because every conversion I tried wouldn't work out as well as the ones I used because pastry requires precision. 🙂

Buy yourself a graduated jug and a kitchen scale, your cooking life will be better!

Chocolate lava cake

Servings

Ingredients

Servings

Ingredients

Instructions

Melt chocolate with butter in a saucepan, mix until you have a smooth and shiny cream.
In a bowl beat sugar and yolks until foamy and pale yellow, add sifted flour and cocoa, mix then add chocolate.
In a separate bowl whip egg whites with a pinch of salt, when they form peaks add them to the chocolate mixture folding gently.
Pour the mixture into six well buttered alluminium ramekins, bake 8 minutes (no more, no less, except if you see your oven needs different timing) at 428°F. Oven has to already be at the right temperature, no less.
Take the ramekins out from the oven, let them settle 2 minutes then take them out of the ramekin. If you need an extra help to take them out cut the edge of the ramekin and "peel" the cake from the mould.
Put lava cake on plates with a spoonful of whipped cream or vanilla ice cream and serve immediately.