Root Beer

• (1) 12oz can Bevonda Root Beer
• About 12 lady fingers
• (1) 8oz container mascarpone cheese, room temperature
• 1/2 cup confectioner sugar, divided
• 1 cup heavy cream
• 1/3 teaspoon vanilla extract
• 6oz root beer syrup (optional; see recipe below)
• Cocoa powder, for serving
• 6 pint jars

In a mixing bowl, add the mascarpone cheese and 1/4 cup confectioner sugar. Beat until smooth. In another mixing bowl, add the heavy cream and whip until soft peaks form. Add the remaining 1/4 cup confectioner sugar and vanilla extract; continue to whip until stiff peaks form. Gently fold half of the whipped cream mixture into the mascarpone mixture, then add the remaining half of the whipped cream mixture until combined, being careful not to overmix or deflate the cream. 

Pour the root beer into a shallow dish. Quickly dip 1 lady finger into the root beer to lightly saturate (do not soak). Break the lady finger in half, then place both pieces at the bottom of the pint jar. Next, spread 2-3 tablespoons of the cream and cheese mixture on top, covering the lady fingers. If using, pour a teaspoon of the root beer syrup on top of the cream and cheese mixture. Repeat this process with another layer of lady fingers, cream and cheese mixture, and syrup (if using). Cover and refrigerate until chilled (about 4 hours), or overnight. 

Immediately before serving, sift cocoa powder on top of the jar. 

Root Beer Syrup Recipe:

• (1) 12oz can Bevonada Root Beer