12 oz Coffee Stout (we used WeldWerks Brewing Co.)

2 large egg yolks

1/4 cup sugar

1 container Mascarpone  (8 oz)

3/4 cup chilled heavy whipping cream

1 package Ladyfingers (we used Delallo, 7oz package)

1 bar dark, bittersweet chocolate (we used Ghirardelli, 86% cacao, dark)


Beat egg yolks, 2 tablespoons coffee stout, and sugar with whisk or handheld mixer in a double boiler over barely simmering water.  Continue whisking until tripled in volume, 5-8 minutes.  Remove from heat.  Beat in mascarpone until just combined.

Beat cream in separate bowl until stiff peaks form.

Fold mascarpone/egg mixture into whipped cream gently.

Pour 1/2 cup coffee stout into small bowl.  Dip 1/2 of the ladyfingers into the stout and line the bottom of an 8” x 8” glass dish.  Some trimming may be required.  Spread 1/2 of the cream mixture over the ladyfingers.  Finely grate some of the chocolate bar over the cream.  Repeat the layers.

Chill, covered for at least 6 hours.

Let Birramisu stand at room temperature for 30 minutes before serving, then dust with more grated chocolate bar.

Drink remaining stout while waiting for dessert to mellow.