This is a nice desert that can be knocked up in about 15mins, I prefer to leave it in the fridge to cool for a bit longer though. Although you could use any chocolate beer, the Batemans Mocha beer is the best I have tried. Gorgeous stuff!
Ingredients
12 to 15 sponge fingers
600ml double cream
500g Mascarpone cheese
2 bottles of Batemans mocha beer
dark chocolate and cocoa for dusting
Method
Place the sponge fingers in a deep sided tray/dish in a single layer and pour over 1/3 of a bottle of the Batemans mocha beer. Leave it for a minute or two, then carefully pour out any that hasn’t been soaked into the sponge fingers. Dust with the cocoa and grate some dark chocolate on.
Using a food mixer with the whisking blades attached, pour the double cream into the bowl and whisk until it starts to stiffen. Once this has happened, with the mixer still going, add the cheese a spoonful at a time until it is all added. Then add in rest of the Batemans Mocha beer and mix until it is thoroughly mixed.
Spoon 2/3 of the mixture over the sponge fingers and spread out until its fully covered.
Dust again with the cocoa and grated dark chocolate.
Now, either use a piping bag or a spoon to cover the top again. Just to create a nice pattern on the top.
Once done dust once again cocoa and grated chocolate.
Either server straight away or chill for a bit.
Oh, and the second bottle of beer? Once you have done and stuck it in the fridge, open the bottle, pour it into a glass, sit down and drink it 🙂