- 250g mascarpone
- 1 tsp vanilla extract
- 330ml bottle of Wildebeest wild beer (or a coffee imperial stout)
- 150ml single cream
- 4 tbsp icing sugar
- 16 sponge fingers
- good-quality dark chocolate and cocoa powder, to serve
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
Whisk the mascarpone with the vanilla and 75ml of beer until everything is thoroughly mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix.
Pour the remaining beer into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the beer. Set aside and continue with the remaining biscuits.
Line four serving glasses with four sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate overnight to allow the flavours to infuse.
Remove the beeramisu from the fridge. Grate a little chocolate over the top of each one and dust with sifted cocoa powder to serve.