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!)

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