Beeramisu: white chocolate with raspberries & Timmermans Framboise
12
persons
: easy
: 20 minutes
Ingredients
- 4 eggs
- 40 grams of sugar
- 100 grams of white chocolate
- 50 ml of whole milk
- 250 grams of mascarpone
- 100 ml raspberry coulis
- 100 ml of raspberry beer
- 20 long fingers (boudoirs)
- 250 g of raspberries
- light toasted almond flakes (optional)
- mint leaves (optional)
Preparation
- Break the eggs and separate the yolks from the egg white. Whip the sugar with the egg yolks until foamy
- Break the chocolate into pieces and keep a piece aside for the flakes. Melt the chocolate in a little milk and stir in the mascarpone. Add the egg yolk mixture and whip until the mixture is homogeneous
- Whisk the egg whites and mingle them carefully through the mascarpone mixture
- Blend the raspberry coulis with the raspberry beer in a deep plate. Pass the long fingers through the mixture and put a layer on a plate. Cover with a few raspberries and pour over with a layer of the mascarpone mixture. Repeat until all ingredients are used up, but finish with the mascarpone mixture on top
- Leave the beeramisu in the refrigerator for at least 4 hours and remove it from the refrigerator shortly before serving. Finish with raspberries and toasted almond flakes or fresh mint leaves.
beerpairing
Choose for a clear contrast or a clear association with the sour-sweet Timmermans Framboise. With this bapa we clearly go for a textbook example of association. In sweet strength, beer and dessert are on the same level. In the beer flavor we recognize the fruit aroma we are looking for. The beeramisu with red fruit and white chocolate stands for a blissful pairing. Optionally almond flakes or a sprig of mint, for some extra freshness, can be added.
