- 1 cup strong brewed coffee, cooled
- 2 (8-ounce) containers mascarpone
- 6 eggs, separated
- 14 ounces firm ladyfinger cookies
- ½ cup powdered sugar
- 2 cans Fireside Chat beer
- Pinch salt
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup shaved dark chocolate, to garnish
Whip the egg yolks with half the sugar and the mascarpone. Whip the egg whites with the other half of the sugar and the salt until frothy. Blend the yolk mixture with the whites.
Mix the strong coffee and beer and dip the ladyfingers in the beer/coffee mixture, making sure you do not over soak the cookies, as you want to make sure they maintain their firmness. Layer the ladyfingers one by one flat into a 9 x 12 cake pan. Once the first layer of cookies has been laid out, spread a layer of the mascarpone/egg mixture on top, and dust with cocoa powder. Prepare another layer of coffee-dipped cookies, cream and cocoa powder. Garnish the top of the cake with the shaved dark chocolate.
Cover the tray with plastic wrap and refrigerate for about 3 hours so the flavors can marry and the beeramisu can settle.
Because you are working with raw eggs, it is mandatory that you use the freshest product you can find. Organic, free-range eggs are good enough, unless you have a neighbor with a chicken coup…in that case, get his!