Beer Recipes

Beer Recipes » Dessert » Mascarpone sweetness with 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.

Preparation Time:  20 min


Brugse Zot blond from Brewery De Halve Maan is available in the Beer Store