Recipes


BOCKBIER TIRAMISU WITH SUMMER OR WINTER FRUITS

BOCKBIER TIRAMISU WITH SUMMER OR WINTER FRUITS

SERVES FOUR

FOR THE TIRAMISU

  • 100g sugar
  • 6 tbsp. water, 200 ml orange juice, 300 ml dark Doppelbock beer (or other dark beer), a squeeze of lemon juice
  • 3 gelatine leaves
  • 3 egg yolks
  • 80g icing sugar
  • 250g mascarpone
  • 4 tbsp. dark Doppelbock beer (or other dark beer)
  • Juice of 1 lemon
  • 150g cream
  • 1 tbsp. beer
  • 3 egg whites
  • 80g sugar
  • Cocoa powder 
  • 20 sponge fingers

SUMMER FRUITS: RHUBARB AND STRAWBERRY COMPOTE

  • 300g rhubarb
  • 1 vanilla pod
  • 150g brown sugar
  • Juice of 1 lemon
  • 100 ml dark Doppelbock beer (or other dark beer)
  • 100 ml water
  • Cornflour
  • 100g strawberries
  • 1 sprig of mint 

WINTER FRUITS: SPICED ORANGE COMPOTE

  • 800g oranges
  • 1 vanilla pod
  • 3 star anise
  • 4 cloves
  • 1 stick of cinnamon
  • 10 all spice berries
  • 10 black peppercorns
  • 5 green cardamom pods
  • 120g brown sugar
  • Juice of 1 lemon
  • 100 ml dark Doppelbock beer (or other dark beer)
  • 100 ml water
  • Cornflour
  • 1 sprig of mint

METHOD

FOR THE TIRAMISU

  1. Bring the water and sugar to a boil and stirring continuously until it reaches a dark caramel. Add the orange juice and boil hard to reduce. Allow to cool, then stir in the Doppelbock beer and add lemon juice to taste.
  2. Soften the gelatine in water. Beat the egg yolks and icing sugar until frothy. Add the mascarpone, dark beer and lemon juice.
  3. Beat the cream until stiff.
  4. Squeeze out the gelatine, mix with a little beer and add to the mascarpone mixture. Beat the sugar and egg white to stiff meringue, mix with the cream and add to the mascarpone mixture. 
  5. Lay the sponge fingers in a mould and pour on some of the beer mixture. Spread the mascarpone mixture over the sponge fingers and allow to set in the fridge. Sprinkle with cocoa powder before serving.

FOR THE RHUBARB AND STRAWBERRY COMPOTE

  1. Wash and peel the rhubarb and cut off the ends. Cut the rhubarb into small pieces. 
  2. Split open the vanilla pod and scrape out the seeds. Put the brown sugar and lemon juice into a pan and caramelise. Deglaze with the Bockbier and water. Add the rhubarb peel and vanilla and cook thoroughly. Add sugar and lemon juice to taste. Pass the jus through a sieve.
  3. Braise the rhubarb pieces with a little of the rhubarb stock until soft. Pour off any liquid and add to the jus. Whisk in the cornflour to thicken the jus and leave to cool. Dice the strawberries and add to the cooled jus along with the braised rhubarb.
  4. Place some fruit compote on each plate and place a serving of tiramisu on top. Garnish with mint.

FOR THE SPICED ORANGE COMPOTE

  1. Peel the oranges and remove the individual segments with a sharp knife. Squeeze out the juice from the remainder of the orange and set aside.
  2. Split the vanilla pod and scrape out the seeds.
  3. Place the sugar and lemon juice in a pan and caramelise. Deglaze with Bockbier and water. Add the vanilla and spices and heat through. Add sugar and lemon juice to taste.
  4. Pass the jus through a sieve, mix with the orange juice and bring the mixture to the boil.
  5. Whisk in cornflour to thicken the jus, add the orange segments, remove from the heat and allow to cool. 
  6. Spoon the spiced orange compote onto each plate, place a serving of tiramisu on top and garnish with mint.