- Difficulty 3
- Prep Time 30 min
- Cook Time 12 hrs or overnight
- Serves 9 - 12
A beer-and-espresso soak makes the ladyfingers in this classic dessert ultra-tender. Choose a stout with coffee, chocolate or vanilla notes for the richest flavour. And good news: You can make your Beer-a-Misu the night before you need it, so you can be the hero of your next potluck without any last-minute prep.
- 1 cup (250 mL) mascarpone cheese
- 1/2 cup (125 mL) granulated sugar
- 1 cup (250 mL) 35% cream
- 1/2 cup (125 mL) stout
- 1/4 cup (60 mL) espresso or strong coffee
- 28 ladyfingers, divided (see Tips)
- 1 1/2 tsp (7.5 mL) cocoa powder (or 10 g dark chocolate, finely grated)
- 1. In a large bowl, vigorously stir mascarpone with sugar until evenly incorporated. Set aside.
- 2. In a medium bowl, using an electric mixer or whisk, beat cream at high speed until stiff peaks form. Fold whipped cream into mascarpone mixture. Set aside.
- 3. In a shallow bowl, stir stout with espresso. Using 14 of the ladyfingers and working with 1 at a time, dip top into stout mixture, immediately flip and remove from liquid. (Ladyfingers only need a very quick dip in the liquid; do not soak.) Transfer to a 9-inch square baking dish, making 2 rows of 7 ladyfingers each. Gently spread half of the mascarpone mixture overtop.
- 4. Repeat with remaining ladyfingers, stout mixture and mascarpone. Sprinkle cocoa powder overtop. Cover and refrigerate for 12 hours or overnight before serving.
- This dessert requires the crunchy, not cakey, type of ladyfingers to soak up all that delicious stout and espresso.
- You can substitute an 8-inch square baking dish if you like; just trim the tip off half of the ladyfingers to fit.
- Mascarpone cheese is a little pricier than other types, but you only need one tub for this dessert. In a pinch, you might try substituting extra-smooth ricotta, but the filling will have a slightly grainier texture.