In her best Italian accent, The Beer Fox says, “Rich and light, this chilled Italian dessert is fit for the Brewchef’s Hall of Fame - so special, you will want to reserve it for adults only.”
Recommended Brew: Yuengling Black & Tan, D. G. Yuengling & Son Inc., Pottsville, Pennsylvania USA
Style: Porter & Lager mix – Deep brown color with a tawny head – Smooth brew with a subtle caramel delicacy and light body; interesting, 18th Century English blend of Porter and Lager.
8 oz. cream cheese
1 C. confectioners’ sugar
1 teaspoon vanilla
½ teaspoon almond extract
8 oz. heavy whipping cream, whipped
½ C. espresso
½ C. Yuengling Black & Tan
½ C. toasted almonds, sliced
¼ C. sweet dark chocolate, shaved and grated
5 maraschino cherries (optional, for garnish)
Mint leaves (optional, for garnish)
In mixing bowl, beat cream cheese until light and fluffy. Blend in confectioners’ sugar, vanilla, and almond extract. Gently fold in whipped heavy cream. Set aside.
Arrange lady fingers in single layer on cookie pan. Bake in 350 degree oven for 6 minutes.
Blend together espresso and Yuengling Black & Tan. Pour into shallow bowl. Very quickly and sparingly, dip top-side of each ladyfinger into the espresso/Yuengling mix. Arrange in single layer in 13” x 13” glass baking dish.
Spread ½ inch cream cheese fluff over top. Dust with chocolate and almonds. End with second layer of dipped ladyfingers, cream cheese fluff, chocolate, and almonds.
Chill for 1-1/2 to 2 hours.
ASSEMBLING NOTE: When dipping ladyfingers, dip the “crisped” side very quickly and sparingly. You want them to be flavorful, but not soggy.
GARNISHING NOTE: For an elegant touch, use cake decorator tube and tips to “dress up” top layer of cream cheese. Decorate with swirled mounds in the corners and center of dessert. Garnish with mint leaves and maraschino cherries.
* Health Benefit: Rich in calcium, vitamin B-complex vitamins, vitamin E, phosphorus, iron, magnesium, zinc, copper, chocolate activates endorphins in the brain.