Pumpkin Imperial Stout Tiramisù
The rich chocolate and coffee notes of an Imperial Stout play up the earthy pumpkin’s flavors, lightening up the traditional pumpkin pie and making a unique Autumn dessert that will impress everyone at the table.
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Nov 2008 | Issue #22
The rich chocolate and coffee notes of the Imperial Stout play up the pumpkin’s flavors, lightening the traditional pumpkin pie and making a unique dessert that will impress everyone at the table.
| Servings | Prep Time |
| 10 guests | 20 minute |
| Passive Time |
| 2 hour |
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The rich chocolate and coffee notes of the Imperial Stout play up the pumpkin’s flavors, lightening the traditional pumpkin pie and making a unique dessert that will impress everyone at the table.
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Ingredients
- 1 pint cream, heavy or whipping preferably organic and not Ultra pasteurized
- 1/2 teaspoon cinnamon, Ceylon, ground
- 1/4 teaspoon nutmeg, freshly ground
- 1/8 teaspoon clove, ground
- 1/4 cup Dry Malt Extract (DME) available at Beer Beer and More Beer
- 1 cup pumpkin purée, recipe here or canned
- 2 cup mascarpone cheese soften at room temperature for an hour
- 24 ounces Imperial Stout Ale, such as Rasputin Imperial Stout or other Russian Imperial Stout
-
3 packages
ladyfinger cookies such as Forno Bonomi Savoiardi Ladyfingers
- 1 cup Crisp Pale Chocolate Malt, available at Beer, Beer and More Beer, ground to a powder
- cinnamon, Ceylon ground, for garnish
- powdered sugar for garnish
Servings: guests
Units:
Instructions
- In a medium-sized bowl, add cream, cinnamon, nutmeg, clove and DME. Whisk until soft peaks form. In a separate bowl, mix together the pumpkin purée and mascarpone cheese until fully combined. Fold the pumpkin mixture into the spiced cream mixture. Set aside.
- Pour the Imperial Stout into a shallow bowl or pie plate. Next, pick a trifle bowl or individual dishes for serving the tiramisù. Dip a ladyfinger into the stout and let sit for 10 seconds, then turn over and again, let sit for 10 seconds. Remove and place into the serving container. Repeat with remaining ladyfingers to make a single layer of cookies. Take a third of the pumpkin filling and evenly distribute it over the ladyfingers. Lightly dust the top with the roasted barley. Repeat a layer with the dipped ladyfingers, followed by another layer of pumpkin mixture and Crisp Pale Chocolate Malt Powder, making a total of three layers of each type of layer. For garnish on top, lightly dust with the malt powder, some cinnamon and a touch of powdered sugar. Cover with plastic wrap and refrigerate for two hours before serving to set the tiramisù and allow the flavors to infuse together.
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