Wépion Delight

 
Wépion delight

I learned this recipe during my training at the CEFOR catering college, where I obtained a diploma with distinction in Catering, Restaurant Management and Banqueting Management.

Nicolas Pirson, La Marchanderie, 16/05/2014

Ingredients for 4 people

250g mascarpone - 250ml whipping cream - 10g vanilla caster sugar - 3 eggs - 150g caster sugar - strawberries

Method

Hull the strawberries, rinse gently and drain well, then quarter them and sprinkle with the vanilla sugar - Whip together the 3 egg yolks with 100g of the caster sugar until the mixture forms smooth ribbons - Whip the mascarpone into the mixture - Whip the cream into soft peaks and fold into the mixture with a spatula - Whip the 3 egg whites into stiff peaks with the remaining 50g of caster sugar and fold into the mixture - Layer the mixture into serving glasses alternating with layers of the prepared strawberries - Chill for at least an hour in the fridge before serving

 

Serve with

I serve this dessert with almond and acacia honey madeleines that I found on the internet (they are also delicious with coffee!)

Last-minute Offers

A selection of the last-minute offers published by the bed and breakfast owners.

More can be found in the Last Minutes section of the website

Fri 23 Feb €500 €540
Bed & Breakfast La Paresse en Douce, Tours sur Meymont , France
La Paresse en Douce
Tours sur Meymont , France
Thu 22 Feb €95 €105
Bed & Breakfast De Nachtegaal, Damme, Belgium
De Nachtegaal
Damme, Belgium
Thu 22 Feb €140 €148
Bed & Breakfast Un matin dans les bois, Loison sur Crequoise , France
Un matin dans les bois
Loison sur Crequoise , France

You May Also Like

More recipes that might interest you.

Cod Tartare with strawberry salsa
Cod Tartare with strawberry salsa
24/05/2016 -

Carpentras is famous for its strawberries. They usually titivate our taste buds from mid-April to the summer. This year, the Spring has been colder with less sunshine and more wind, meaning the strawberries are not as sweet as usual, but this does not bother Philippe, the strawberry wizard from Saint Didier. He delights us with three varieties: Cléry, Daisy and Dream. They are so good that we hardly need to do anything to them, they are perfect for salads, sorbets and soups! Using strawberries with raw fish is very unusual, but I love making recipes from elsewhere with local ingredients... Enjoy! (Isa Lichtenthurm, Métafort)

Read more
Trout tartare
Trout tartare
10/06/2015 -

We discovered our trout tartare while staying overnight in France near the Lac d’Aiguebelette. In an excellent local restaurant there was “lake fish tartare” on the menu and it was delicious! We thought it would work with our trout at “Le Vieux Mouline” and so we asked our chef to make us a version of this dish when we got home... It’s nice to be able to try a fish tartare that is not the Red Tuna Tartare that you see everywhere... And, what is more, it uses a really local product ! (Christiane Boereboom)

Read more