I recently had a banana pudding with the cookies soaked in wheat beer which gave rise to this creation. I wonder how many other desserts benefit from a beer soak?
The beer, coffee, and sugar mixture for the ladyfingers is only approximate in this recipe and would be modified depending on which strong ale you choose (no light beer here). Depending on the beer choosen and personal preferences more or less sugar might be used. Also the coffee can be left out and pure beer to saturate the ladyfingers instead. It is fabulous with a Young’s Double Chocolate Stout or a Real Ale Coffee Porter, if you’re lucky enough to have some.
If you don’t have a double boiler a heat proof bowl placed over a pan of simmering water does the trick.
Chocolate Zabaglione Cream
1/4 cup semisweet chocolate chips
2 tablespoons whipping cream
5 large egg yolks, from large grade eggs
1/4 cup sugar
1 cup whipping cream, chilled
4 tablespoons sugar
1 lb mascarpone cheese
1 cup freshly brewed espresso or strong coffee
12 ounces dark beer
1 tablespoon vanilla
14 ounce package Alessi Savoiardi cookies
2 tablespoons cocoa powder
First make the Zabaglione Cream:
Melt chocolate chips with 2 tablespoons whipped cream over low heat in double boiler until chocolate is melted. Keep warm. Beat egg yolks and sugar together until the mixture is pale yellow in color. In a double boiler of simmering water beat egg yolk mixture continuously for 6 to 10 minutes or until soft mounds can be formed, occasionally scraping bottom and sides of pan. Transfer to bowl, fold in chocolate mixture, cover and refrigerate 30 minutes.
Whip cream with 2 Tbsp sugar until soft peaks form. Fold in Mascarpone and Zabaglione and mix until well blended. Cover and refrigerate 1 hour.
In a separate bowl, mix espresso, beer, 2 Tbsp. sugar, and vanilla.
Arrange cookies on the bottom of a 9″ by 13″ pan. Carefully spoon about 1 Tbsp. of the beer mixture over each cookie so they are well saturated but not falling apart. Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp. cocoa. Repeat one more time ending with cocoa. Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture. Garnish with chocolate swirls and serve.