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Beer Recipes » Dessert » Tirami-Chouffe


2 egg yolks
1 egg white
65g icing sugar
250g mascarpone
200ml Coffee Chouffe
100g boudoir biscuits (sponge fingers)
Cocoa powder


Separate the egg yolks from the egg whites.
Whisk the egg yolks and the sugar until the mixture is white and frothy.
Delicately add the mascarpone and 100ml of Coffee Chouffe.
Whisk the egg whites until they are stiff and then gently combine them into the main mixture.
Dip the boudoir biscuits into the remaining Coffee Chouffe and spread them out in the bottom of a dish.
Cover the boudoir biscuits with the mixture and then place a new layer of dipped boudoir biscuits…etc. Finish off with a layer of the creamy mixture.
Dust with cocoa powder just before serving.
Note:    Difficulty : Easy
Preparation time : 30"
Resting time : 23h

For 4 people.

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