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Pabst Blue Beermisu

Pabst Blue Beermisu

Total Time:

12hrs 15mins




  • 1 cup mascarpone
  • 2/3 cup whipping cream
  • 1/4 cup icing sugar
  • 1 teaspoon vanilla
  • 16-20 ladyfingers (dependent on shape of glasses you are using)
  • 1/2 can Pabst Blue Ribbon
  • 1 oz Vincent Van Gogh espresso vodka (Kahlua makes a good substitution)
  • 1/2 oz Frangelico
  • 1 teaspoon cocoa powder
  • Garnish chocolate shavings, chocolate covered coffee beans or chopped up pieces of coffee crisp chocolate bar

How to Make It


Bring the mascarpone to room temperature to make the recipe easier.


Whip the cream with the icing sugar and vanilla with a hand mixer or by hand, fold in the mascarpone and set into the fridge.


Set out 4 glasses.


Pour the beer, espresso vodka and Frangelico into a flat dish and dip the lady fingers one by one into the dish and then arrange into the glasses, either around the sides of the glass or one or two along the bottom and one or two going up the sides make for a nice presentation (the lady fingers can be cut in half prior to the soaking step if that makes the presentation of the glasses or dishes you are using more appetizing and attractive). Be sure to just dunk, flip and remove the lady fingers, as they become too soft if left in the liquid to linger.


Scoop or pipe the mascarpone mixture on top of the soaked lady fingers to top up the glass and dust the top of the mascarpone cream with cocoa powder.


Wrap the glasses with plastic wrap and refrigerate overnight.


Garnish and serve.

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