Birramisu, tiramisu with beer cream

Preparation

1. To begin with, we will prepare the liquid in which we will intoxicate the biscuits: we put the beer and the sugar in a saucepan over low heat until dissolved. Then, we add the coffee and let the preparation boil until the alcohol in the beer evaporates.

2. Whip the cream and mix it with the mascarpone. We reserve this cream in the fridge.

3. Now, we prepare a cream with the eggs and the beer in the following way. We assemble the yolks with the sugar with the help of some rods to make a whitish and frothy cream. Add the beer and mix a little with the mixer. Pour this cream into a saucepan and submerge it in another in which we will put water to boil, filling it up to a third of its capacity. This is how we will cook the cream in a bain-marie. While stirring the beer cream, we will take it to thicken for 10 or 15 minutes.

4. Add the cream of the beer to the mixture of cream and mascarpone cheese and integrate it little by little using circular movements from top to bottom, so as not to disassemble the preparation.

5. Soak the biscuits in the coffee mixture and form a first layer of them in the bottom of a mold.

6. Cover with a good layer of beer cream and sprinkle with bitter cocoa.

7. We repeat the same operation, but this time arranging the biscuits in the opposite direction to that of the bottom ones, that is, crossed.

8. We refrigerate the tiramisu for a minimum of 4 hours so that it acquires more consistency.