with Castle Milk Stout

I wouldn’t change a single thing about this recipe!


1 packet of Boudoir Biscuits (aka ladyfingers)

1 cup Castle Milk Stout Chocolate Infused

½ cup strong Coffee/Espresso

4 large Egg yolks

4 large Egg whites

½ cup and ¼ cup Castor Sugar

2 cups Mascarpone Cheese, softened/room temperature

1 tsp. Vanilla Essence

1 tsp. Almond Essence

Cocoa Powder, for dusting between layers

100g Dark Chocolate,shaved to garnish



Line the bottom of your individual serving dishes with a layer of boudoir biscuits.

Combine the Castle Milk Stout & coffee in a jug and spoon onto the first layer of biscuits, careful not to make it too soggy.

In a mixing bowl whisk the egg yolks and ½ cup of castor sugar until light and fluffy. [Use a hand or stand mixer if you have one.]

Using a spatula, fold in the softened mascarpone ½ cup at a time and then add vanilla and almond essence.

Using an electric mixer beat the egg whites, adding the ¼ cup of castor sugar gradually until stiff peaks form.

Fold egg whites mixture gently into the mascarpone mixture, adding 1/3 at a time, making sure to keep it light.

Spoon the mixture into the serving dish on top of the biscuits to make a layer and dust with cocoa.

Repeat these layers, depending on the depth of your dish, ending with a layer of the mascarpone mixture.

Cover with aluminum foil, refrigerate and allow to set for up to 12 hours or overnight before serving.

Just before serving, grate some dark chocolate curls or shavings over the top.

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