Servings: 6
Prep Time: 15
Cooking Time: 10 minutes
Ingredients
The cream
- 4 eggs, whites and yolks separated
- 1 pinch of salt
- 60 ml (4 tbsp) sugar for the whites
- 120 ml (8 tbsp) sugar for the yolks
- 500 gr (17 oz) mascarpone
- 120 ml (8 tbsp) Amaretto
- 1/2 lemon, zest
Rickard’s Red beer syrup
- 500 ml (2 cups) Rickard’s Red beer
- 90 ml (6 tbsp) sugar
- 45 ml (3 tbsp) butter
- 15 ml (1 tbsp) vanilla extract
- 12 ladyfingers
- Q.S. Extra Raw Cocoa Powder 100% cocoa, Cacao Barry
- Q.S. Crispearls Cacao Barry
Preparation
The cream
- In a bowl, add a pinch of salt to the egg whites and, using the whisk, whisk until stiff. Add the sugar and continue to whisk until stiff. Set aside.
- In a bowl, using the whisk, mix the egg yolks, then add the sugar and whisk until you obtain a smooth and frothy cream (blanch the eggs).
- In the blanched egg yolks, add mascarpone, Amaretto, lemon zest and, using the whisk, mix until you obtain a soft and smooth cream.
- Add the egg whites using a spatula, mix gently, by folding, to obtain a light cream.
The beer syrup
- In a saucepan, bring the beer to the boil.
- Add the sugar and, over low heat, reduce by half.
- Add the butter and vanilla extract.
- Soak the sponge fingers in the syrup while still hot.
Assembling the verrine
At the bottom of each verrine, spread a layer of mascarpone cream, then alternately, a layer of soaked biscuits, a layer of mascarpone cream, a layer of soaked biscuits and, as decoration, a little cocoa powder and chocolate pearls.
