Birramisù (beer tiramisù)

Separate the egg yolks from the whites. Beat the yolks with the sugar until you get a light and frothy mixture.

Add the mascarpone to the yolk and sugar mixture, gently mixing to obtain a smooth and homogeneous cream.

Beat the egg whites with a pinch of salt until stiff and gently fold them into the mascarpone mixture, mixing from the bottom up.

In a small saucepan, gently warm the dark beer together with 2 tablespoons of sugar, stirring to dissolve it. It should not boil, just warm it a little to make it less bitter.

Quickly dip the ladyfingers into the beer syrup, being careful not to soak them too much.

Arrange a layer of soaked ladyfingers on the bottom of a baking dish or individual cups.

Cover with a layer of mascarpone cream.

Repeat the process, alternating ladyfingers and cream, until the ingredients are used up, finishing with a layer of cream.

Dust the last layer of cream with unsweetened cocoa powder.

Let the tiramisù rest in the refrigerator for at least 4 hours, preferably overnight, so the flavors blend well.

Before serving, you can add an additional dusting of cocoa or even a little dark beer for a final touch.