TIRAMISTOUT
Some things just go together. Bourbon County Original adds a rich touch to a classic tiramisu. With its notes of bittersweet chocolate, coffee, and a gentle whiskey character, BCS Original deepens the flavors while bringing a comforting hint of malt to the dessert.
Prep Time: 25 minutes, plus 4 to 24 hours of chilling
Servings: 6
Ingredients
Cream Layer
Egg Yolks 4 large
Granulated Sugar ½ cup, divided
Mascarpone 1 cup
Heavy Whipping Cream ¾ cup
Ladyfinger Layer
Coffee 1 ¾ cup
Bourbon County Brand Original Stout 10 oz
Unsweetened Cocoa Powder 2 tbsp
Ladyfingers 24
Bittersweet Chocolate 2 oz, for garnish
Instructions
Step 1
Prepare the cream by adding egg yolks and ¼ cup of sugar into a large bowl. Whip until pale yellow, then set aside
Step 2
In another bowl, whip cream and ¼ cup sugar until soft peaks. Add in mascarpone and whip until combined. The mixture should be spreadable with medium peaks. Gently fold the mascarpone mixture into the whipped sweetened egg yolks.
Step 3
To assemble, combine coffee with Bourbon County Original Stout in a shallow plate and set aside.
Step 4
Dust the bottom of an 8x8 inch dish with 1 tbsp. cocoa powder.
Step 5
Individually, quickly dip each ladyfinger into the stout/coffee mixture. Don’t let it sit in the mixture for too long, as it can get soggy. Place each soaked ladyfinger (flat side down) onto the 8x8 dish until you have one even layer. You may need to break pieces up to fit.
Step 6
Spread half off the mascarpone cream over the ladyfingers into one layer. Then repeat with the remaining dipped lady fingers, add the last bit of the mascarpone cream and spread evenly.
Step 7
Cover with plastic wrap and let chill for at least 4 hours (but a full day is best).
Step 8
When ready to serve, remove plastic wrap and dust top with remaining tablespoon of cocoa powder. Top with shaved or grated chocolate.
Step 9
Slice to serve.
