Crust: Mix all the ingredients together until it begins to stick together.
|1 cup almonds, ground in a food processor. Do not use almond butter|
|2 cups graham crackers crumbs|
|1 stick butter, softened|
|1 pinch freshly grated nutmeg|
Filling: As you are whipping the cream when it is still at the soft peak stage, add the mascarpone and powdered sugar. Do NOT over whip or else you'll have chunky butter.
|8 oz mascarpone|
|1.5 cup whipped cream, fresh.|
|2/3 cup powdered sugar|
Topping: Bring the ale and powdered sugar to a simmer while whisking. It should thicken up slightly as the sugar dissolves. Allow to cool, and chill before use.
|4 cups mixed berries (fresh or frozen, thawed) They are usually only in season in the Summer in Texas.|
|2 cups sour ale in any berry flavor (or POM juice if non-alcoholic)|
|1.5 cup powdered sugar|
Line the bottom of your serving container with the crust. If I was serving at home, I'd use a pretty cocktail glass, but if I'm taking it to a party, I'd use clean plastic cups. Press the crust into the bottom of the container with a spoon (for stemware) or by using the bottom of another plastic cup (disposable cups). Fill each container with about 1/3-1/2 cup of the whipped cream mixture, and top with berries. The berries should be whole fruit, fresh or thawed from previously frozen. Spoon beer sauce over the top of the fruit and serve.
All the ingredients.
The crust - almond, butter, graham cracker crumbs, and nutmeg.
In a serving glass for fancy gatherings.
In disposable plastic cups.