Recommendations · Beer and food

Tiramisu with Brouwerij De Snor Stoute Snor

Ladyfingers soaked in strong coffee, under a layer of mascarpone cream and cocoa, chilled for a few hours. Alongside, a stout with roasted malt.

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Bottle of Brouwerij De Snor Stoute Snor, beer

From the shelf

The bottle

Brouwerij De Snor Stoute Snor comes from Brouwerij De Snor in the Netherlands and is a stout of 6.9% ABV. The bottle holds 33 centilitres. A stout is black from roasted malt, with notes reminiscent of coffee and dark chocolate and a dry, slightly bitter finish.

Brouwerij De Snor Stoute Snor

The combination

Why this works together

The dish contains coffee and cocoa; the glass contains roasted malt that goes in exactly that direction. The beer builds a bridge to it instead of standing next to it. At the same time tiramisu is rich and sweet from the mascarpone, and it is precisely the bitter finish of a stout that cuts through that, so the dessert does not stay cloying.

At the table

The dish

  • Before 4 people
  • Ready in 30 minutes, plus 4 hours chilling
  • Type dessert

What you need

  • 4 eggs
  • 100 grams granulated sugar
  • 500 grams mascarpone
  • 300 milliliters strong coffee, cooled
  • 200 grams of ladyfingers
  • 3 tablespoons amaretto
  • 20 grams of cocoa powder
  • 1 pinch of salt

How to make it

  1. Separate the eggs. Whisk the yolks with the sugar for 5 minutes until pale and fluffy.
  2. Stir in the mascarpone in three parts, until a smooth cream without lumps.
  3. Beat the egg whites with a pinch of salt until stiff; they are ready when you can turn the bowl upside down.
  4. Fold the egg white into the cream in two parts with a spatula and do not stir longer than necessary, otherwise the air is knocked out.
  5. Mix the coffee with the amaretto in a deep plate.
  6. Quickly pass the ladyfingers through it one by one; a second per side is enough, longer turns them to mush.
  7. Place a layer of biscuits in a dish, spread half of the cream over them and repeat.
  8. Cover the dish and place it in the fridge for at least 4 hours. Sift the cocoa over it only just before serving.

In the glass

Serving

Serve at 10 to 12 degrees in a small tulip glass and keep the portion modest. A stout straight from the fridge does not give up its roasted notes; at cellar temperature they only come loose.

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