Recently, we had an amazing beer dinner with our friends at Simon Pearce—turns out they’re just as masterful cooks as they are glassblowers. In fact, we had such a memorable time that we couldn’t help but ask them to create a recipe with our beer. The beer was Interlude, a tart, vinous beer that’s fermented with a blend of yeasts then aged in red wine barrels.
They came back with one better: a trifle that uses our Interlude in the sabayon—a light custard made from sugar, egg yolks and, traditionally, wine—and Allagash Black in their ginger cake. The short version: it blew our minds.
The recipe for this incredible dish is below.
With Interlude Sabayon and Black Ginger Cake
Part 1: Allagash Black Ginger Cake
1 cup Allagash Black
1 cup molasses
½ tsp baking soda
3 large eggs
½ cup granulated sugar
½ cup firmly packed dark brown sugar
¾ cup grapeseed or vegetable oil
2 cups all-purpose flour
2 Tbl ground ginger
1 ½ tsp baking powder
¾ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp freshly grated nutmeg
1/8 tsp ground cardamom
1 Tbl grated, peeled fresh ginger root
- Preheat oven to 350° F. Butter a 9 x 5 inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup bundt pan.
- In a large saucepan over high heat, combine the stout and molasses then bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
- Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
- In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
- Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Then, add the fresh ginger and stir to combine.
- Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done or the center may fall slightly. Transfer to a wire rack to cool.
Part 2: Interlude Sabayon (Yields 1 qt.)
6 Egg Yolks
8 oz. Sugar
8 oz. Allagash Interlude
8 oz. fresh berries
- In a stainless steel bowl beat the egg yolks until foamy.
- Beat in the sugar and Allagash. Place over a hot water bath and continue beating in a figure-eight motion until thickened and registering 170 degrees.
Part 3: Assembling the Trifle
To assemble the trifle, spoon a layer of the sabayon into a large glass bowl or trifle bowl. Add a layer of cake, breaking the slices into pieces that fit. Then, add a layer of fruit over the cake. Repeat these steps to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of Sabayon. Add fruit and mint leaf to the top for garnish. Cover and refrigerate until ready to serve.