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Beeramisu

Serves 4.

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    Beeramisu

    This light and dreamy dessert is a tasty alternative to the authentic Italian tiramisu. Not too sweet and made with cashew cream, it’s a contemporary version of an old favourite and equally fits the cliché, “a little pick-me-up.” This version does not include espresso, commonly found in tiramisu. We’ve made this with a coffee- and chocolate-flavoured stout or porter craft beer. Delicious!

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    Tip

    For totally dairy-free chocolate, look for vegan dark chocolate.

    Best pairing suds

    Serve this tasty dessert with a glass of coffee- and chocolate-flavoured stout craft beer or porter. Do not serve too cold, and make sure there’s plenty of carbonated topping.

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    Beeramisu

    Ingredients

    • 1 cup (250 mL) raw cashews
    • 2 pitted Medjool dates
    • 1/2 cup (125 mL) spring water, plus extra if needed
    • 1 Tbsp (15 mL) coconut oil, softened
    • Seeds from vanilla bean
    • 12 gluten-free or regular ladyfinger cookies
    • 1/2 cup (125 mL) good quality coffee- and chocolate-flavoured stout craft beer
    • 1 oz (28 g) dark chocolate, grated (see Tip)
    •  

    Nutrition

    Per serving:

    • calories412
    • protein10g
    • fat23g
      • saturated fat8g
      • trans fat0g
    • carbohydrates48g
      • sugars16g
      • fibre3g
    • sodium58mg

    Directions

    01

    In bowl, place cashews and dates, and cover with water. Set aside for 4 hours or refrigerate overnight to soak.

    02

    Drain well and place in high-speed blender along with 1/2 cup (125 mL) water, coconut oil, and vanilla bean seeds. Whirl at high speed for about 3 minutes, stopping occasionally to scrape down sides of bowl. Add a splash more water, if desired. Cream should be light and fluffy. Set aside.

    03

    Cut ladyfingers in half and place in a single layer in large dish. Drizzle with stout. Do not let them sit for longer than 20 minutes, or they will fall apart.

    04

    Line up 4 single-serve (4 oz/125 mL) glass dessert dishes. Place 2 half-ladyfingers side by side in bottom of each dessert dish. Spoon 2 Tbsp (30 mL) cashew cream on top of each and smooth out. Repeat layers 2 more times and sprinkle top with grated chocolate.

    05

    Serve right away, or refrigerate overnight.

    06

    Enjoy u201ca little pick-me-upu201d with a tumbler of stout or porter beer.

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    Like this recipe?

    This recipe is part of the Brewed Flavours collection.

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