Separate the yolks from the whites. Beat the yolks with the sugar until you get a light and frothy mixture.
Add the mascarpone to the yolk and sugar mixture, stirring gently to obtain a smooth and homogeneous cream.
Beat the egg whites until stiff with a pinch of salt and gently fold them into the mascarpone mixture, stirring from bottom to top.
In a small saucepan, slightly heat the dark beer together with 2 tablespoons of sugar, stirring to dissolve it. It should not boil, just warm it a bit to make it less bitter.
Quickly dip the ladyfingers in the beer mixture, being careful not to soak them too much.
Place a layer of soaked ladyfingers at the bottom of a baking dish or individual cups.
Cover with a layer of mascarpone cream.
Repeat the process, alternating ladyfingers and cream, until all ingredients are used up, ending with a layer of cream.
Dust the last layer of cream with unsweetened cocoa powder.
Let the tiramisu rest in the refrigerator for at least 4 hours, preferably overnight, so the flavors blend well.
Before serving, you can add an additional dusting of cocoa or even a bit of dark beer for a final touch.
Pair it with a dark beer for maximum enjoyment!
Store in the refrigerator for up to 2 days.
Ideal for those who love experimenting with traditional desserts.
Italia, Lombardia
| Energy (kcal) | 194.74 |
| Carbohydrates (g) | 24.46 |
| of which Sugars (g) | 19.77 |
| Fat (g) | 6.58 |
| of which Saturates (g) | 3.49 |
| Protein (g) | 3.66 |
| Fiber (g) | 0.26 |
| Sale (g) | 1.71 |
