Beeramisu
Mascarpone, Stout Caramel, Meringue Lady Fingers, Chocolate Crumble
Pastry Chef Darla Shaffer of Jacqueline | Portland, OR
Yield: 1 serving
Adapted by StarChefs | june 2023
INGREDIENTS
Filling:
6 egg yolks
150 grams sugar
156.4 grams mascarpone, softened
395 grams heavy cream
1 teaspoon vanilla extract
Stout Caramel:
12 ounces chocolate stout
150 grams brown sugar
1 teaspoon vanilla extract
28 grams butter
226 grams heavy cream
¼ teaspoon salt
Lady Fingers:
3 eggs, separated
¼ teaspoon salt
67 grams sugar
70 grams all-purpose flour
1 teaspoon baking powder
Stout Soak:
1 chicory root tea bag
To Assemble and Serve;
TCHO cocoa powder
Shaved TCHO dark chocolate
METHOD
For the Filling:
In a mixing bowl, whisk together yolks and sugar until just combined. Set the bowl over a double boiler and whisk vigorously until the mixture has reached 160°F and begins to thicken, about 10 minutes. Remove from heat and let cool. Whisk in mascarpone and set aside. In the bowl of a stand mixer fitted with a whisk attachment, beat cream until stiff peaks form. Fold whipped cream and vanilla into mascarpone mixture. Transfer to an airtight container and refrigerate for at least 2 hours.
For the Stout Caramel:
In a saucepan over medium heat, add stout and cook until liquid is reduced by half. Add brown sugar and vanilla. Swirl the pan, but do not stir. Bring mixture to a boil then reduce heat and simmer 12 minutes, or until a syrupy texture is achieved. Remove from heat and stir in cream. Return pan to low heat and continue cooking, stirring occasionally, until a dark color is achieved and the mixture has thickened. Remove from heat and whisk in butter and salt. Transfer to an airtight container and cover top with plastic wrap to prevent a skin from forming. Let cool, then refrigerate.
For the Lady Fingers:
Heat oven to 350°F. In the bowl of a stand mixer fitted with a whisk attachment, whisk egg whites on speed 6 until eggs begin to foam. Slowly add sugar and salt, continuing to mix until soft peaks form and the mixture is thick and glossy. Set aside. In a mixing bowl, whisk egg yolks until a pale color is achieved. In a separate mixing bowl, combine flour and baking powder. Slowly sift the flour mixture into the yolk mixture. Whisk until smooth. Working in batches, gently fold the whipped egg whites into the yolk-flour mixture. Transfer mixture to a piping bag with a round tip. On a parchment-lined sheet tray, pipe twelve 3-inch long strips. Bake 6 minutes. Rotate tray and bake an additional 6 minutes, or until slightly brown around the edges. Let cool.
For the Stout Soak:
In a small pot over medium-high heat, bring 1 cup water to a boil. Steep tea until desired strength is achieved. Mix tea with half of the Stout Caramel. Transfer to an airtight container and let cool to room temperature.
To Assemble and Serve:
Place Stout Soak in a shallow baking dish. Dip Lady Fingers in Stout Soak and place on the bottom of a square 9-inch baking dish. Spread ⅓ of the Filling over top in an even layer. Dust with cocoa powder. Repeat process twice. Finish with remaining Stout Caramel followed by cocoa powder and shaved chocolate.
