Beeramisu

Peter Vanden Haugen, head chef at Pelican Pub and Brewery in Oregon, uses the brewery's award-winning Tsunami Stout tiramisu to make his own version of tiramisu.
Place in a 5-by-9-inch baking dish. cover the bread pan with plastic wrap, leaving at least 1 inch. hanging from all sides. Combine the mascarpone, cream and kalua and beat on low speed, then on medium speed, until the mixture is thick enough to spread (don't beat too hard).Place 1 ladybug cookie vertically on the long edge of the bread pan and cut it level with the edge of the pan. Use it as a guide to trim 12 more cookies, leaving the tips cut off. Dip 1 ladybug in the beer at a time, about 1 second on each side; then place it in rows along the long walls of the picket box mold. Arrange 4 ladybugs lengthwise on the bottom of the mold.Spread half of the mascarpone mixture on the bottom layer of ladies ' fingers and smooth evenly. Top with another layer of soaked lozenges (first using the cut-off tips), then brush with the remaining mascarpone mixture, smoothing evenly. Sift the cocoa over the cream. Wrap the biramisu and refrigerate for at least 8 hours or until fully cooked.Before serving, remove the sponge cake from the baking dish using plastic wrap. Unwrap and slice crosswise. If desired, sprinkle each slice with cocoa.Note: A nutritional analysis is provided for each serving.