Set out two medium bowls and one large bowl.

Separate the eggs adding the yolks to the large bowl and the whites to a medium bowl.

Add a pinch of salt to the whites, beat the until stiff peaks form. Add ¼ cup white sugar, beat until well combined.

Add ½ cup white sugar to the yolks, beat until light in color and ribbony. Beat in the mascarpone.

Add the cream and ¼ cup powdered to the remaining medium bowl, beat until soft peaks form. Stir the whipped cream into the mascarpone then gently fold in the egg whites until just combined.

Stir the beer and espresso powder together in a shallow bowl. One at a time dip the ladyfingers into the beer and then lay in a tight layer in the bottom of a 2 qt serving dish (8x8 baking dish works well).

Top with a layer of cream, repeat two more times until you have three layers of tightly packed ladyfingers and three layers of mascarpone cream.

Chill for at least six hours and up to overnight.

Sprinkle with chocolate shavings just prior to serving.