Beeramisù

Sauté 5ml (1 tsp) butter, 2 (300g) diced pears and 15ml (1 tbsp) brown sugar in a saucepan over high heat, 1 minute. Add 30ml (2 tbsp) fresh cream and simmer, 2 minutes. Gently fold 250g mascarpone, 80ml (1/3 cup) fresh cream, 60g castor sugar and 5ml (1 tsp) vanilla extract together, 1 minute. Combine 60ml (4 tbsp) strong coffee and 125ml (½ cup) chocolate-infused stout in a flat dish. Dip 4 (of 12) boudoir (ladyfinger) biscuits into the beer mixture, 2 seconds per side, and line a 16cm square serving dish with the dipped biscuits as your first layer. Spread 1/3 of the cream mixture atop, followed by ½ of the pears. Dust over 10ml (2 tsp) cocoa powder. Repeat this process of layering for a second round. Add a final layer of 4 biscuits, cream mixture and cocoa powder. Refrigerate the beeramisù, 15 minutes before serving.