Beer Tiramisu with Spices

Soak the gelatin in cold water.

Separate the eggs.

Beat four egg yolks with 60 grams of powdered sugar on a water bath until light and fluffy. Next, remove from the kitchen stove.

Squeeze gelatin, add and beat until smooth. Then stir in mascarpone and beer liqueur.

Whip the cream until semi-stiff. Whip four egg whites with 60 grams of powdered sugar until creamy and firm. Fold the beaten egg whites loosely into the whipped cream and fold the whole thing into the mascarpone mixture.

Carefully scrape out the pulp of a vanilla pod. Caramelize the granulated sugar in a saucepan. Then extinguish with orange juice and add beer. Peel the orange and lemon.

Add a strip of each, half of the vanilla pulp and the spices and infuse for five minutes until the caramel has dissolved.

Remove the spices and cool the broth.

Stir and mash the raspberries with a tablespoon of sugar. Fill a thin layer of raspberry mousse into a gratin dish. Place a sponge cake on top (cut to fit the mold if necessary) and drizzle with half of the broth – using a brush. Spread half of the mascarpone cream evenly on top and repeat the process with raspberries, sponge cake and cream. Finish with a layer of mascarpone.

Refrigerate for several hours.

Mix cocoa with gingerbread spice and sift thinly on the cream before serving, alternatively use the spiced sugar.

Tip: Use S

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