Beeramisu

Filling:

1. In a mixing bowl, whisk together yolks and sugar until combined. 
2. Set the bowl over a double-boiler and whisk vigorously until the mixture has reached 160 degrees Fahrenheit and begins to thicken, about 10 minutes. 
3. Remove from heat and let cool. Whisk in mascarpone and set aside. 
4. In the bowl of a standing mixer fitted with a whisk attachment, beat cream until stiff peaks form. 
5. Fold whipped cream and vanilla into mascarpone mixture. Transfer to an airtight container and refrigerate for at least 2 hours. 

Stout Caramel:

1. In a sauce-pan over medium heat, add stout and cook until liquid is reduced by half. Add brown sugar and vanilla. Swirl the pan, but do not stir. 
2. Bring mixture to a boil then reduce heat and simmer for 12 minutes, or until a syrupy texture is achieved. Remove from heat and stir in cream. 
3. Return pan to low heat and continue cooking, stirring occasionally, until a dark color is achieved and the mixture has thickened. Remove from heat and whisk in butter and salt. 
4. Transfer to an airtight container and cover top with plastic wrap to prevent a skin from forming. Let cool then refrigerate. 

Lady Fingers:

1. Heat oven to 350 degrees Fahrenheit. In a bowl of a standing mixer fitted with a whisk attachment, whisk egg whites on speed 6 until eggs begin to foam. Slowly add sugar and salt, continuing to mi until soft peaks form and the mixture is thick and glossy. Set aside. 
2. In a mixing bowl, whisk egg yolks until a pale color is achieved. 

(if you choose to use aquafaba instead of eggs, strain the water out of a can of chickpeas and whisk on high until soft peaks form, then add sugar and whisk again). 

1. In a separate mixing bowl, combine flour and baking powder. Slowly sift the flour mixture into the yolk mixture. Whisk until smooth.
2. Working in batches, gently fold the whipped egg whites into the yolk-flour mixture.
3. Transfer mixture to a pipping bag with a round tip. 
4. On a parchment-lined sheet tray, pipe twelve 3-inch long strips. 
5. Bake for 6 minutes. Rotate tray and bake an additional 6 minutes, or until slightly brown around the edges. Let cool.

Stout Soak:

1. In a small pot over medium-high heat, bring 1 cup water to a boil. Steep tea until desired strength is achieved.
2. Mix tea with half of the Stout Caramel. Transfer to an airtight container and let cool to room temperature.

1. Place stout soak in a shallow baking dish.
2. Dip lady Lady Fingers in Stout Soak and place on the bottom of a square 9in baking dish. Spread 1/3 of the Filling over top of an even layer. 
3. Dust with TCHO's Super Powder.
4. Repeat process twice.
5. Finish with remaining Stout Caramel followed by TCHO's Super Powder and shaved TCHO 68% Choco Combo.