Watch the Working Class Foodie video and tell me you're not a little bit in love with Rebecca.
1 pint heavy whipping cream
1 pound mascarpone cheese
1 cup confectioner's sugar
2 egg yolks, beaten
1.5 tsp vanilla
1.5 tsp pumpkin pie spice
a delicious beer (I used a seasonal beer, but I think I'd use a darker, bolder tasting beer next time - porter or even stout)
cocoa powder for
Whip the cream with a hand mixer or in a stand mixer with the balloon attachment. Set aside.
In a large bowl mix together the mascarpone, sugar, beaten egg yolks, vanilla and pumpkin pie spice. Gently fold in the whipped cream. Set this mixture aside.
In a shallow bowl, dunk each ladyfinger in beer and then arrange them in a single layer in a glass casserole dish. Spread a layer of the mascarpone & whipped cream mixture over the ladyfingers. Dust with cocoa. Repeat this for the second layer. Cover and chill for several hours, overnight if possible before serving.