Preparation

1

Step 1

For the biscuit layer, heat beer and sugar in a saucepan. When the sugar is dissolved, pour in the coffee and bring to the boil. Simmer for about 5 minutes, stirring occasionally.

2

Step 2

In the meantime, whip the cream for the cream with the cream setting agent until stiff and fold in the mascarpone. Mix the egg yolks and sugar over a water bath until a light, fluffy mixture is formed. Add the beer and beat again. Remove from heat and allow to cool while stirring. Fold in the cream.

3

Step 3

Dip the ladyfingers into the beer drink and layer them in the prepared jars. Place three tablespoons of cream on each and smooth it out, then top again with soaked ladyfingers. Cover with the rest of the cream and chill for 2 hours. Dust with a little cocoa before serving.

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 200.0 ml Beer
  • 50.0 g Sugar
  • 200.0 ml Strong coffee
  • 18.0 Ladyfingers
  • 300.0 g Cream
  • 1.0 sachet Cream stabiliser
  • 60.0 g Mascarpone
  • 6.0 Egg yolk
  • 120.0 g Sugar
  • 60.0 ml Beer