Beeramisu

Ingredients

• 1 pound mascarpone, softened
• 3/4 cup granulated sugar
• 3/4 cup heavy whipping cream
• 1/2 cup plus 2 tablespoons plus 1/2 cup Irish Cream such as Bailey's or Carolan's, divided
• 8 ounces Guinness
• 36 savoiardi, Italian ladyfingers
• Small bar good-quality chocolate, for shaving

Directions

1. In a medium bowl, mix the mascarpone with the sugar, stirring with some energy so the sugar starts to dissolve. Add the whipping cream and 2 tablespoons Irish Cream to the bowl of a stand mixer with the whisk attachment. Beat on high speed until the cream holds stiff peaks, about 2-3 minutes. Fold the whipped cream gently into the mascarpone mixture.
2. Pour the Guinness into a shallow bowl. Working one at a time, dip each ladyfinger into the Guinness, turning it so both sides touch the beer. Do not let them sit in the liquid; counting to one on each side is plenty. Arrange them snugly in a single layer in the dish, snapping pieces as needed to fill the space. Spoon 1/4 cup Irish Cream evenly over the layer. Add about 1-2 cups of the mascarpone mixture on top, spreading it into an even layer with a spatula. Use a microplane or vegetable peeler to shave chocolate over the surface.
3. Make another layer the same way. Chill for at least 12 hours, or overnight, before serving.