for 6 person

Beer syrup

1 dl	beer (e. g. Guinness)
½ dl	water
30 g	sugar

Pear compote

1 kg	pear, peeled, cut into approx. 1 cm chunks
½ dl	beer (e. g. Guinness)
2 tbsp	water
2 tbsp	lemon juice
3 tbsp	sugar

Mascarpone cream

3 dl	full cream
250 g	mascarpone
30 g	sugar
1	vanilla pod, halved lengthwise, seeds scraped out

Tiramisu

200 g

sponge fingers

How it's done

Beer syrup

Warm the beer, water and sugar in a pan, stirring until the sugar has dissolved. Remove the pan from the heat, leave to cool.

Pear compote

Place the diced pear in a pan along with all the other ingredients up to and including the sugar, cover and simmer for approx. 10 mins. until soft. Remove the pan from the heat, leave to cool.

Mascarpone cream

Place the cream, mascarpone, sugar and vanilla seeds in a bowl, beat using the whisk on a mixer.

Tiramisu

Place the sponge fingers (sugar side down) in the dish, drizzle with the beer syrup. Cover with half of the pear compote. Spread the mascarpone mixture on top, then add the remainder of the pear compote. Cover the beeramisu and chill for approx. 4 hrs.

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