1. You are here : Food
  2. Recipes

Tiramisu with Lienne Noire

Tiramisu with Lienne Noire

Serves :

250 g of mascarpone
3 eggs
100 g of icing sugar
20 cl of Lienne Noire beer
+/- 20 sponge biscuits
Bitter cocoa powder

Preparation :

Briskly whisk 3 egg yolks with the sugar, until the mixture whitens and becomes foamy. Then add the marscapone and mix until the result is homogeneous.
Beat 3 egg whites to stiff peaks, adding a pinch of salt, then fold them into the mascarpone cream. Careful, to keep the mixture fluffy and light, the egg whites must not be over-beaten. Fold in delicately from top to bottom with a silicone spatula, turning your bowl by a quarter-turn at a time.
Spread out a layer of mascarpone cream at the base of the dish, then a layer of biscuits that have been soaked beforehand in the beer.  Trim the end of the biscuits so that they stick perfectly to the wall of your dish.  Use the ends to plug any gaps in the centre of your tiramisu.
Repeat the operation, ending with a layer of mascarpone cream that you sprinkle with bitter cocoa powder. Refrigerate for at least 3 hours.