Sunday, December 26, 2010
1 cup strong espresso coffee
1/4 cup Kahlúa
1 cup Brooklyn Brewery Black Chocolate Stout
1 cup Mascarpone cheese
1 cup Ricotta cheese
1 cup whipping cream
3/4 cup sifted powdered sugar
3 tablespoons dark rum
Combine espresso, Kahlúa, and stout in a bowl.
(Avoid temptation to drink the liquid right from the bowl.)
Stir together Mascarpone and Ricotta cheese with a large spoon until smooth.
Slowly add powdered sugar and whisk until smooth.
Add dark rum and whisk until combined.
Whip cream to soft peaks.
Fold whipped cream into cheese mixture keeping volume.
Dunk biscuits one at a time into liquid and place in serving glasses. Spoon cheese mixture into glasses, covering biscuits completely. Repeat until glasses are full.
Refrigerate for at least 4 hours. Top with chocolate shavings before serving. Serves 6.