|Key words:||lady fingers, beer, mascarpone||Category:||Desserts|
|Ingredients:||2 8-oz tubs (or 1 17.5-oz tub) mascarpone cheese, at room temperature
2 c powdered sugar
2 tsp vanilla
1-1/2 c whipping cream
1/2 c brewed espresso
1/2 c porter (Bridgeport, or Rogue Chocolate)
1 7-oz package ladyfingers (you may not use them all)
1 c finely crumbled Amaretti di Saronno cookies almond biscotti (or other sweet crunchy cookies will also work)
- cocoa powder in a shaker
|Preparation:||In a large bowl, combine mascarpone cheese, powdered sugar and vanilla. Whip cream to stiff peaks and fold into cheese mixture.
Combine espresso and porter in a shallow bowl. Smooth a light layer of the mascarpone mixture over the bottom of the 9" square dish (or any other casserole dish, depending on preferred number of layers).
Lightly dip ladyfingers into the espresso/porter mixture and arrange in one layer in dish. Dust with cocoa powder and crumbled cookies, then spread half the remaining mascarpone blend over the top.
Repeat this process. Just before serving, dust each serving with cocoa powder and cookie crumbles.
|Notes:||Makes one 9" square pan, 16 servings.
- I used an 8x8x2" dish.
- 1/2 c espresso = a "quad" at Starbucks (4 1-oz/shots)
- I used one 5.25 package of "soft lady fingers" from Trader Joes, and it perfectly fit two layers in my 8x8 dish.
- The first time I made this, I "lightly dipped" and ended up with a lot of leftover espresso/porter. The second time, I "heavily dunked" (slowly counting to three for each ladyfinger), and it worked out much better!