Serbesa Tiramisu

Whisk the mascarpone with the vanilla and half of the beer until everything is thoroughly mixed together. Whisk the whipped cream with the icing sugar until smooth, then fold in the mascarpone mix.

Pour the remaining beer into a bowl and add vanilla extract. Take one sponge finger at a time and dip it into the beer. Set aside and continue with the remaining biscuits.

Line the sponge fingers in a container then layer with the mascarpone. Repeat the layers until the container is filled to the top. Refrigerate overnight to allow the flavors to infuse.

Remove the Serbesa Tiramisu from the fridge. and dust with sifted cocoa powder to serve.