Prepare the vanilla sauce according to the instructions, boiling the cinnamon stick at the same time. Remove again after cooking. Add beer, let cool down a little. Separate egg. Whisk egg yolks with 2 tablespoons of water and add to the cooled soup. Beat the egg white until stiff, adding a little sugar. Cut small dumplings from the egg whites and distribute them on the soup. Sprinkle with cinnamon and serve cold or lukewarm.
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