Beer parfait

  • Dessert
  • 4 Persons
  • 300 min


  • 4 egg yolks
  • 75 grams soft light-brown sugar
  • Half a can (= approximately 200 grams) sweetened condensed milk
  • 125 grams Mascarpone
  • 1 lemon

1 bottle La Trappe Tripel (8%)

More about La Trappe Tripel (8%)


  • Cook a bottle of La Trappe Tripel until it is reduced to half its volume and then let it cool down until it's lukewarm.
  • Whip the reduced beer au-bain-Marie style thick and creamy with 4 egg yolks and 75 grams soft brown sugar.
  • Whip half a can (= approximately 200 grams) sweetened condensed milk in the mixture.
  • Whip 125 grams Mascarpone with the grated peel of 1 lemon and mix in the beer mixture with a spatula.
  • Line a small cake dish (content of 1 litre) with plastic cling film and pour the beer mixture into the dish.
  • Also cover the top with cling film and put the dish in the freezer for about 4 hours.
  • Twenty minutes before serving, take the dish out of the freezer and let the parfait become a bit soft at room temperature.
  • Serve the parfait in thick slices, possibly combined with red fruit and/or whipped crème fraiche.

Recipe from Wina Nieuwenhuizen- van Dijk