Tiramisu with Bacchus Frambozenbier
Biscuit, mascarpone, coffee and egg are the main ingredients of this classic Italian biscuit pudding, built up in layers.
For this easy recipe we use a store-bought cake mix for a light, airy texture. The hint of fresh sourness is echoed in Bacchus Frambozenbier, a raspberry fruit beer blended from a Flemish red-brown beer.
It has a strong aroma and impressions of the caramel that is also found in the tiramisu. Its overall taste is reminiscent of a wine.
For the tiramisu:
200ml Bacchus Frambozenbier reduced by heating to ¼ of its volume
For the biscuit (easy version):
200g cake mix
5 egg yolks
100g pistachio powder
- 5 drops of green food colouring
For the biscuit, whisk the egg yolks, and sugar into an airy mass using a mixer add the cake mix and whisk again. Fold the sieved pistachio powder and the food colouring into the egg mix.
Bake for 15 minutes in a fan oven at 200 °C (400 °F). Allow plenty of time to cool down.
Start preparing the tiramisu.
Whisk up the egg yolks with the sugar. Dissolve the gelatine in the reduced Bacchus and cool down until lukewarm.
Blend the mascarpone with the egg yolks and sugar, then add the beer mix and slightly whisked cream.
Cover the bottom of a dish with the biscuit and finish off in the way of a classic tiramisu, using fruits and cream.
Bacchus Frambozenbier results from blending a typical Flemish red-brown beer from the Kortrijk region with raspberry juice.
On top of the sweetness of the fruit, the beer has the slight sourness of balsamic vinegar accompanied by hints of caramel from the roast malt, achieving a perfect balance of sweet and sour.
Tips & Tricks
Take your time to enjoy this taste bomb.
Taste how sweet interacts with salt and experience the contrast between the two.
Taste the beer before having dessert, whilst eating it and afterwards.
More Recipes with Beer
Every now and then most of us like having some delicious battered and fried finger food, certainly when combined with a nice beer. Rather than whipping up your regular day-to-day variety, surprise ... [ read more ]
Although some of us get a bit squeamish at the idea of eating eel, this fish isn't only adored by the Japanese. Eel used to be a main staple food in Belgium, and certainly in Flanders. For sustainabi ... [ read more ]
Maybe not the most typical Belgian dish but this is a dish that breathes honest, rural cooking. If you are a creative and active hobby cook you will have no difficulties coming up with your own variat ... [ read more ]
In the autumn and winter game finds its way on to Belgian tables. As an alternative to the tried and trusted pork pâtés, we like this stronger-tasting paté of wild boar with a confiture or jelly, ma ... [ read more ]
You must be logged in to leave a comment
BASECLES - You may not have heard of this little village, halfway between Tournai and Mons. Its former quarries are now filled with water where the black marble that adorns Cologne Cathedral was once hewn; ... [ more ]
MELLE - Alain De Laet, CEO and owner of Brouwerij Huyghe, is a firm believer in the power of the Belgian beer brand around the world. The success of the brewery speaks for itself, with Huyghe be... [ more ]
SOIGNIES - Belgians drink their beer from the correct glass. An abbey beer tastes so much better from a traditional chalice, a pils beer from a pils glass... Only in Belgium, will you come across such a wide variety of b... [ more ]
WESTMALLE - Time appears to stand still in a Trappist abbey like Westmalle. However, appearances can be deceptive - even here the latest technologies are quietly creeping in. The abbey has an up-to-date ... [ more ]
Beer Tourism Newsletter Signup
Enter your name and email address on the right and click "SignUp" to join.