Makes 4 mini cups


• 1/4 cup mascarpone, softened • 3 tablespoons sugar • 3 tablespoons heavy whipping cream • 1/2 cup stout • 9 ladyfingers • cocoa powder, to garnish


• Combine the mascarpone and sugar in a bowl and stir to dissolve. In a stand mixer, whip the whipping cream until stiff peaks form, 2-3 minutes. Fold the whipped cream in to the mascarpone.

• Pour the beer into a shallow bowl. Dip the ladyfingers into the beer, flipping once. Don’t soak them too long or they’ll fall apart.

• Place the ladyfingers in a tight single layer on the bottom of your cup, breaking into pieces of necessary. Spoon on a bit of the mascarpone and smooth out. Dust with dark cocoa powder. Repeat until you reach the top of your cup. Finish with a dusting of cocoa. Wrap up and refrigerate for at least 12 hours before serving.

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