Receta Beeramisu
by Global Cookbook

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Ingredientes

An article about cooking with beer brought up this unlikely candidate for best of the year. Do not be put off by the name. The combination of espresso and rich, almost chocolaty porter strikes just the right note with the cream and mascarpone filling. This is very rich a little goes a long way.
2 x (8-oz) tubs mascarpone cheese or possibly one 17.5-oz tub, at room temperature
2 c. powdered sugar
2 tsp vanilla
1 1/2 c. whipping cream

1/2 c. brewed espresso
1/2 c. Bridgeport Porter
1 x (7-oz) package ladyfingers (you may not use them all) Cocoa pwdr in a shaker
1 c. finely crumbled Amaretti di Saronno cookies (almond biscotti or possibly other sweet crunchy cookies will also work)

In a large bowl, combine mascarpone cheese, powdered sugar and vanilla. Whip cream to stiff peaks and fold into cheese mix.
Combine espresso and porter in a shallow bowl. Smooth a light layer of the mascarpone mix over the bottom of 9 inch square dish (or possibly any other casserole dish, depending on preferred number of layers).
Lightly dip ladyfingers into the espresso/porter mix and arrange in one layer in dish. Dust with cocoa pwdr and crumbled cookies, then spread half the remaining mascarpone blend over the top.
Repeat this process. Just before serving, dust each serving with cocoa pwdr and cookie crumbles.