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.