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Beer Recipes » Dessert » Mascarpone sweetness with Chimay Triple
Relevant beers:  Chimay Triple


4 eggs
160 gr of caster sugar
125 gr of mascarpone
1 to 2 dl Chimay Triple
12 speculoos (biscuits)


Separate the egg yolks from the egg whites and whip the egg yolks with 80 gr of caster sugar, add the mascarpone and 6 finely cut speculoos. Mix and add the Chimay Triple to your liking 1 or 2 dl maximum. Mix and reserve.

Whisk egg whites till hardened and add 80 gr caster sugar gradually while whipping the egg whites.

Mix the two preparations.

Place in the bottom of the glasses, the bits of speculoos and cover with the "Mascarpone sweetness" and let it cool in the frigde for one hour.
Number Persons:    4
Preparation Time:    20 min
Difficulty Level:    Simple
Note:    Serve with whipped sweetened fresh cream

Recipe elaborated by Mr. Alain Boschman from the restaurant "Le Grand-Ryeu"
Tel.: 00 32 (0) 60 45 52 10
Source:    http://www.chimay.com

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