Root beer popular in North America and loved by many Italian dessert combined in this recipe with a very successful result. If desired, decorate the dessert on top of the chocolate shavings. It is worth considering that, perhaps, for syrup root beer will have to be evaporated longer than indicated in the recipe (примерно 20-30 минут вместо 7-8). 
Time: one час. plus time solidification Difficulty: easy Servings: 8 – 10 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 bottles of root beer 600 ml each.
- 3 packs (250 g each) mascarpone
- 1.5 tbsp. powdered sugar
- 3 tbsp. fat cream
- 1 tsp vanilla extract
- Approximately 36 pieces of ladies’ fingers or savoyardi cookies
- 12 Sarsaparilla caramel candies, finely divided
Recipes with similar ingredients: root beer, mascarpone cheese, biscuit cookies, icing sugar, vanilla extract, cream, caramel syrup
Recipe preparation:
- Heat a large frying pan over high heat. Pour 1.5 bottles root beer and bring to a boil. Cook to syrup and evaporation to a volume of about 1/2 tbsp. (7-8 minutes). Give cool completely, then cover and refrigerate.
- Combine mascarpone and 1.25 tbsp. powdered sugar in a mixer bowl, equipped with a spatula nozzle. Beat at medium speed until the mass will not become homogeneous and light (do not overdo it). In another bowl whip cream and vanilla extract with 1/4 tbsp. the remaining powdered sugar until soft peaks form. Mix in about a quarter of the resulting mixture in mascarpone to make the mass more light in consistency. Then enter the remainder.
- Pour 1.5 bottles of remaining root beer into a square a baking dish with a side of 20 cm. or another container for soaking cookies. Working with several Savoyards at the same time, dip them in the root beer for a short while (just a few seconds, to lightly soak with liquid, but not soak).
- Put cookies on the bottom of the trifle bowl. Distribute on top of an even layer, the fourth part of the mixture with mascarpone. Sprinkle 1/4 of the crushed caramel sweets. Repeat the same most, making 2 more layers of soaked savoyardi, mascarpone and crushed caramel. Form 1 last layer of soaked biscuits and a smooth layer of mascarpone on top. Set aside on remaining crushed sweets.
- Cover the tiramisu and refrigerate until fully solidification (approximately 4 hours).
- When ready to serve, sprinkle the tiramisu with the remaining crushed caramel candies and pour a little evaporated root beer. Put portions on serving plates. Pour the remaining root beer syrup.
