150 grams mascarpone cheese, softened
3 tablespoons caster sugar
220 grams dulce de leche or condensed milk caramel
pinch of salt
330ml Guinness Draught beer
12 Savoiardi ladyfinger biscuits
70 per cent dark chocolate shavings, to decorate
Place mascarpone and caster sugar in a bowl and mix until well combined. Whip cream until soft peaks start to form. Gently fold cream through mascarpone.
Soak ladyfinger biscuits in Guinness for 10 seconds, tuning once. Biscuits should be soft on the outside and hard in the centre.
In a bowl, mix together caramel and salt until smooth.
Tightly arrange ladyfinger biscuits across the base of 4 glasses, break them up if you need to. Layer a spoonful of mascarpone cream on top, spread to the edges and sprinkle over chocolate shavings. Carefully smear a spoonful or dulce de leche on top. Repeat with remaining ingredients. Finish with a large spoonful of mascarpone cream and chocolate shavings.
Refrigerate for 6 hours before serving.