Chocolate Beer Amisu

Whisk the egg yolks, sugar, salt and vanilla pulp over steam until foamy. Once the sugar has completely dissolved, squeeze out the gelatin soaked in cold water, add and dissolve. Place the bowl in a cold water bath and stir the mixture until cold. Finally, stir in mascarpone by the spoonful. For the chocolate mousse, boil milk with liquid cream and add couverture. Melt while stirring constantly and then allow to cool again. Fold in the semi-stiff whipped cream. Mix freshly prepared espresso with coffee liqueur and wheat beer. Briefly soak the biscuits in it and line small ramekins or glass bowls with them. Then alternately spread mascarpone cream and chocolate mousse on top, smooth and top with soaked biscuits. Repeat until everything is used up. The top layer should be mousse. Smooth surface and chill covered, preferably overnight. Before serving, sprinkle the surface thickly with grated toasted pumpernickel and sift cocoa powder over the top.

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