Wheat Beer Tiramisu

With a surprise effect: The biscuits soaked in wheat beer are soft and wobble a little. But the decisive factor is the finely tart mascarpone mass whipped with beer. And instead of cocoa, strawberry puree is added to the dessert 1. Soak gelatin in cold water. Separate the eggs and leave the egg whites to cool. Beat the egg yolks with 80 g sugar, vanilla pulp and 150 ml wheat beer over a boiling water bath until creamy and thick.

Remove the mixture from the water bath and let the squeezed gelatine melt in it. Add the mascarpone and gently fold in with a whisk. Set the mixture aside to cool until it begins to gelatinize slightly.

Beat the egg whites with 1 pinch of salt, gradually add the remaining sugar and whip the egg whites until stiff. Whip the cream until it is also stiff. Carefully fold the whipped cream into the mascarpone mixture, alternating between the whipped cream and the beaten egg whites.

Soak the biscuits with the remaining wheat beer and place 3 biscuits in each glass (300 ml each).

Pour the mascarpone cream into a piping bag with a large nozzle and carefully pipe into the glasses. Cover the glasses and leave to cool for at least 4 hours.

Clean strawberries and place in a tall container with the juice of one lemon and powdered sugar. Grind very finely with a hand blender. Pass the puree through a fine kitchen sieve. Pour 1-2 tbsp of strawberry puree on top of each wheat beer tiramisu. Serve immediately.

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