Caramel Beer Sauce
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3 tablespoons butter
1½ cups brown sugar
½ cup Goose Island Oktoberfest beer
2 tablespoons heavy cream
Dash of salt
1 cup acorn squash purée (see related recipe)
½ cup mascarpone cheese
¼ cup heavy cream
Dash of salt
1 orange, juice and zest
32 ladyfinger cookies
¼ cup pine nuts, for garnish
For the sauce: Combine butter, brown sugar and beer in a large sauce pan. Cook on medium heat until it comes to a soft boil, then bring heat down to low and pour in heavy cream. Stir well and simmer over low heat for 10 minutes. Keep sauce over low heat so you have access to it throughout the preparation.
For the tiramisu: In a food processor, combine squash, mascarpone cheese, heavy cream and a dash of salt. When the mixture's texture is creamy, stir in orange zest and ½ cup orange juice. Set to the side.
Let cookies soak in the beer sauce; make sure to get both sides of cookie fully covered.
To assemble: Place 4 cookies on a plate, coat with a layer of filling, lay four more cookies on top of the layer of filling and place another four cookies, lay one more coat of filling then drizzle with caramel beer sauce. Garnish with toasted pine nuts. Repeat for three more plates. Refrigerate at least one hour before serving.