PORTOBELLO COUNTRY ITALIAN TRATTORRIA SIX GENEROUS PORTIONS
FOR THE BEER REDUCTION
24 oz (vol) Orlando Brewing Black Water Porter
16 oz (wt) Granulated sugar
Combine the beer and sugar in a heavy sauce pan and reduce on low heat by approximately half. The initial volume will be approximately 40 ounces which will yield 20 ounces. The consistency will be slightly syrupy. Chill and hold.
FOR THE CREAM
28 oz (wt) MASCARPONE CHEESE
6 oz (wt) Confectioners sugar
7 oz (vol) Beer reduction (above)
5 oz (vol) Egg yolk (pasteurized)
Combine the egg and sugar in a mixing bowl and whisk continuously over a boiling water bath to make a zabaglione. The egg and sugar mixture will gradually increase in volume by approximately 100% and the mixture will thicken and become opaque. This process will take about five minutes. It is very important to whisk the mixture or the yolks will solidify. The zabaglione should be chilled over ice.
Place the mascarpone in the work bowl of a stand mixer while the zabaglione is chilling. Whip the cheese on medium – high speed until smooth and soft. This process will take approximately 1 to 2 minutes. Turn the mixer down to low speed and add the beer reduction to the cheese while the mixer is running. Once the beer reduction is incorporated, add the chilled zabaglione and continue to work the mixture on low speed until the mixture is smooth (1 to 2 minutes more). Stop and scrape the bowl with a rubber spatula to make sure the ingredients are combining properly. Increase the speed and whip the mixture for one more minute. Chill and hold the finished cream.
FOR THE LADY FINGER BISCUIT
4 ea Eggs, extra large
1 ¼ cup Granulated sugar
1 ½ cup Flour, all purpose, sifted
¾ tsp Vanilla extract
¾ Tbsp Baking powder
Zest of 3 oranges
Combine egg yolks, orange zest, vanilla and ¾ cup of sugar in the work bowl of a stand mixer. Use the whip attachment on high speed and whip the mixture until the mixture turns pale and fluffy (approximately 5 minutes). In a clean bowl, beat the remaining sugar and egg whites to form stiff peaks. This can be done by hand or with the whip attachment of a stand mixer. Fold the egg white mixture into the egg yolk mixture and then add the flour folding just enough to combine. Use a rubber spatula and be careful not to deflate the mixture.
Place the finished batter into a pastry bag and pipe ¾ inch by 3 inch lady fingers onto a sheet pan lined with parchment and sprayed with pan release. Bake for 10 minutes or until lightly golden brown in a 350 F oven. Allow the cookies to cool.
ASSEMBLE THE DESSERT
Lady finger cookies (above)
Mascarpone cream mixture (above)
Beer reduction (above)
To assemble the biramisu in a 9 inch square baking dish, you will need approximately 36 lady finger cookies. You can use the recipe above or use store bought lady fingers. You will also use the mascarpone cream and the remaining beer reduction from above.
Build the desert in layers. Dip the lady fingers in the beer reduction to saturate and arrange them in a single layer on the bottom of the baking dish. Apply a layer of the cream about a half inch thick over the first layer of lady fingers. Add another layer of saturated lady fingers and finish with another layer of cream. Chill the biramisu thoroughly before serving with whipped cream and a dusting of cocoa powder.
You may assemble the dessert in a baking dish or choose to use individual serving vehicles such as a beer glass. The recipes above will provide enough cream, cookie batter and beer reduction to fill a 9 inch baking pan or to experiment with different presentations.