Drinks advice · 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.

Back to the recommendations

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.

Everything about Brouwerij De Snor Stoute SnorBack to Drinks advice from ’t Bockje

Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18