Mix the egg yolks with the sugar, vanilla sugar and vanilla until foamy, add the mascarpone and stir until creamy. Then whip the egg white until stiff and fold in carefully.
Mix the wheat beer with the cane sugar, dip the ladyfingers with the unsweetened side and place in the dessert bowls, spread the mascarpone cream on top. Chill for at least 5 hours. Then dust the cocoa over it.
Wheat beer zabaione:
Beat the eggs with the sugar in a water bath until frothy, add wheat beer and keep beating until a creamy mass is formed. Pour into the bowls while still warm.
Raspberry ice cream:
Heat the raspberries slowly, add half of the cream and briefly bring to the boil. Strain the mixture through a sieve. Let cool down and chill. Just before preparation, stir in the rest of the cream and place in the ice cream maker.
Arrange the three desserts on a slate sheet, decorate with powdered sugar and raspberries.
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