Father’s Day Dessert made with beer, what dad doesn’t enjoy beer? So it makes sense he’d just love Biramisu (think the delicious Italian tiramisu dessert, but with a beer ingredient) from the creative culinary vault of Chef Tony Mantuano, of Top Chef Masters fame who is also Chef/Partner at Spiaggia Chicago, and collaborator with Orlando’s Portobello Restaurant (located in Downtown Disney) Executive Chef, Steven Richard.
Incorporated into the Portobello Restaurant’s dessert is a local organic porter from Orlando Brewing. However experimental home cooks outside of Orlando can substitute one’s own local microbrew. Be sure however, to select a dark ale rich with coffee and dark chocolate notes.
Though Chef Richard is kind enough to share this recipe for all to enjoy, we recommend you stop by Portobello at Downtown Disney® to fully appreciate this scrumptious dessert.
FOR THE BEER REDUCTION:
24 oz of Orlando Brewing Blackwater Porter
16 oz of Granulated Sugar
Combine the beer and sugar in a heavy saucepan and reduce on low heat by approximately one half. The initial volume will be approximately 40 ounces, which will yield 20 ounces. The consistency will be slightly syrupy.
FOR THE CREAM:
28 oz Mascarpone cheese
6 oz Confectioner’s sugar
7 oz Beer reduction (above)
5 oz Egg yolk (pasteurized)
Combine the egg and sugar in a mixing bowl and whisk continuously over a boiling water bath to make a zabaglione. The egg and sugar mixture will gradually increase in volume by approximately 100% and the mixture will thicken and become opaque. This process will take about five minutes. It is very important to whisk the mixture or the yolks will solidify. The zabaglione should be chilled over ice.
Place the mascarpone in the work bowl of a stand mixer while the zabaglione is chilling. Whip the cheese on medium – high speed until smooth and soft. This process will take approximately 1 to 2 minutes. Turn the mixer down to low speed and add the beer reduction to the cheese while the mixer is running. Once the beer reduction is incorporated, add the chilled zabaglione and continue to work the mixture on low speed until the mixture is smooth (1 to 2 minutes more). Stop and scrape the bowl with a rubber spatula to make sure the ingredients are combining properly. Increase the speed back to medium – high and whip the mixture for one more minute. Chill and hold the finished cream.
FOR THE LADY FINGER BISCUIT:
4 ea Eggs, extra large
1 cup Granulated sugar
1 cup Flour, all purpose, sifted
tsp Vanilla extract
Tbsp Baking powder
Zest of 1 orange
Separate the eggs and reserve the whites for use in the next step. Combine egg yolks, orange zest, vanilla and cup of sugar in the work bowl of a stand mixer. Use the whip attachment on high speed and whip the mixture until the mixture turns pale and fluffy (approximately 5 minutes).
In a clean bowl, beat the remaining sugar and egg whites to form stiff peaks. This can be done by hand or with the whip attachment of a stand mixer. Fold the egg white mixture into the egg yolk mixture and then add the flour folding just enough to combine. Use a rubber spatula and be careful not to deflate the mixture.
Place the finished batter into a pastry bag and pipe cookies that are approximately 2 inches in diameter onto a sheet pan lined with parchment and sprayed with pan release. Bake at 350F for 10 minutes or until lightly golden brown. Allow the cookies to cool. When the cookies are cool, cut into neat rounds that are smaller than the interior diameter of the pint glass. A 2 inch round cutter will do the job.
ASSEMBLE THE DESSERT:
To assemble, you will need six pint glasses and 24 lady finger biscuits cut into neat rounds which are smaller than the interior diameter of the pint glasses. You will also need the mascarpone cream and the remaining beer reduction from the recipes above.
Soak the biscuits in the remaining beer reduction for at least two minutes to allow the liquid to be absorbed. The biscuits should be saturated. Build the dessert in each glass starting by piping a small amount of the cream into the bottom of the glass. Press a saturated biscuit into the cream. Repeat the process alternating layers of biscuit and cream finishing with a layer of cream about 1 inch from the top of the glass. Use 4 biscuits in each glass. Refrigerate and hold for service. The desserts can be assembled ahead of time and held over night.
Fill glasses the rest of the way with whipped cream at the time of service. Level off the whipped cream on the top of the glass with a spatula. The resulting appearance will be reminiscent of a glass of ale with a head on it.
Cheers & Happy Father’s Day to you and yours!
Located at Downtown Disney®, Portobello is reminiscent of the Italian countryside celebrating the simplest flavors of Italy. Crusty breads, sun-ripened tomatoes, imported Prosciutto di Parma, freshly caught fish, fruity olive oils and sharp, pungent cheeses are accentuated by the warmth of sharing these flavors around a table of family and friends.
Like what you see? Show them some sugar…
For more information visit www.portobellorestaurant.com. Portobello is located at the Downtown Disney(R) Pleasure Island, 1650 Lake Buena Vista Drive. Reservations, groups/parties Phone: 407-934-8888 or Disney line: 407-WDW-DINE.