This Easter weekend, Four Hundred Rabbits will preview its brand new Beeramisu sharing sweet pizza at its renowned neighbourhood restaurants in Nunhead and Crystal Palace.
The dessert features the brand's award-winning 48-hour proved sourdough base (cooked in the wood-fire oven at around 400 degrees), topped first with a liberal drizzle of Beavertown’s Holy Cowbell Stout and Allpress espresso all over, then followed by a generous portion of whipped mascarpone and double cream, as well as grated dark chocolate, added to the centre before serving.
As with its signature London sourdough pizzas, Four Hundred Rabbits’ new Beeramisu is inspired by the Italian classic but builds on this to create something that’s very much its own. The translation for 'tiramisu is 'pick me up', and that’s exactly what diners are encouraged to do when sharing this new sourdough sweet treat!
Named after the partying 400 rabbit gods in Aztec folklore (which were the offspring of the goddess of alcohol and the god that discovered fermentation), the restaurant celebrates fermentation and two of the best things that this has given us, pizza and beer. Now the Beermisu will unite both sourdough pizza and craft beer on one plate.
Frequently recognised as one of the best pizzas in the capital, Four Hundred Rabbits’ co-founders are passionate about using the best innovative ingredients for their toppings and showcasing talented local artisans.
The Beeramisu exclusive preview will be offered this Easter alongside the regular menu of savoury sourdough pizzas and limited edition vegan Thai Massaman Curry pizza collaboration with popular streetfood trader Greedy Khao - the latest in their successful series of monthly specials highlighting top London traders and producers such as Zoe’s Ghana Kitchen, Pip & Nut and Cannon & Cannon.