This dessert from Argentina can be described as a decadent layer dessert. It is similar to tiramisu, but does not contain mascarpone or raw egg. The ladyfingers are soaked in an alcohol syrup (hence the name) and it does contain a layer of caramel (dulce de leche) and vanilla pudding as well as whipped cream. Usually you will simply boil water with sugar and stir in the alcohol last. If desired, you can add the alcohol right from the start in order to evaporate. If you don’t want a “drunken” dessert, you may also replace with a different liquid such as milk. Be warned, this Argentinian dessert is a decadent one, you will only be able to eat a small piece.
When I made this dessert for the first time, I took it to a birthday party. I simply placed it on the table and left it there, waiting. Nobody knew that I had made it. At some point the first guest took a piece, mumbling, oh, this is tiramisu. I didn’t correct him. The second guest took a helping, once he took a bite, he got big eyes, this was even better than tiramisu! He immediately proceeded to taking more. The postre borracho was gone faster than I could think, I was glad I had reserved a piece for myself, otherwise there wouldn’t have been anything left. Yes, this probably is up to discussion, but some may say, this is better than tiramisu. Maybe I can interest you in making it?
Credit: Isabel Vermal (in Spanish)
Postre borracho is a layer dessert from Argentina. Ladyfingers are soaked in alcohol syrup, are layered with the caramel dulce de leche, a pudding and topped off with whipped cream. You can see how I make it in this short video. If you are going to make the lady fingers yourself, divide egg yolks and egg whites in two separate bowls. Weigh 130 grams of sugar and add about 20 of it to the egg yolks. Also add vanilla extract to the egg yolk. Preheat oven to 175 degrees Celsius and line two baking sheets with parchment paper. Have a piping bag with an open tip ready for use. Beat egg whites with a pinch of salt until foamy, slowly add the remaining 110 grams of sugar and beat on high until you have a stiff and glossy meringue. Add the egg yolks and beat briefly on low. Sieve the flour or top and fold under. Transfer to the piping bag and pipe stripes of about 10-12 cm in length and 2-3cm wide onto the prepared baking sheets. First sprinkle with normal sugar, then icing sugar. Bake for about 12-15min. The surface should have brown, when touching, it should spring back. Let cool and store airtight. For the vanilla pudding combine all ingredients except for the butter and vanilla extract in a pot, then heat on medium while constantly stirring. Once thickened, let thicken for about a minute while still stirring. Take off heat, mix in butter and vanilla extract. Press cling wrap onto the surface and transfer to fridge until further use. For the syrup bring water and sugar to a boil, take off heat, add the alcohol and let cool. Now we are going to assemble. Use a casserole dish (mine is 28cmx16cm) and soak the lady fingers in the syrup. Line the form with it. Spread the dulce de leche on top and then the vanilla pudding. Add a layer of ladyfingers soaked in the syrup. Once prepared like this, you can cover airtight and chill for a few hours or overnight. Shortly before serving beat the heavy cream with the sugar and vanilla extract until stiff. You can simply spread it or pipe on dollops like I did. Sprinkle with cocoa powder and serve. If chilled, it will keep for a few days and intensify in flavor.Postre Borracho - Drunken Dessert from Argentina
Ingredients
Instructions
P.S. If you are interested in tiramisu recipes, you may find inspiration here:
On the left: lemon tiramisu with no raw egg or alcohol, same for plum tiramisu, on the right strawberry tiramisu
On the left Brazilian tiramisu with peaches, in the middle strawberry tiramisu cake, on the right tiramisu roll
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