imperial-stout-pumpkin-tiramisuThe 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

Pumpkin Imperial Stout Tiramisù
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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.
Servings Prep Time
10 guests 20 minute
Passive Time
2 hour
Servings Prep Time
10 guests 20 minute
Passive Time
2 hour
Pumpkin Imperial Stout Tiramisù
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Servings Prep Time
10 guests 20 minute
Passive Time
2 hour
Ingredients
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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