John Myers
Ingredients for 1 servings:
- 400 ml whipped cream, chilled
- 250 ml egg liqueur
- 2 packs of sauce powder (vanilla sauce without cooking)
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
e.g. as a filling for pastries, doughnuts, cakes …or just like that
Combine the whipped cream and egg liqueur, beat with a mixer, and immediately stir in the two sachets of vanilla sauce during the first minute without boiling. Caution: It thickens immediately! If it becomes too thick, you can thin it with additional cream or liqueur until the desired consistency is achieved. For a more refreshing flavor, you can reduce the liqueur accordingly and replace some of it with quark, yogurt, or sour cream. For a less “processed” flavor, you can also boil the cream with a vanilla pod, then let it cool (at least in the refrigerator) and thicken it with starch, and sweeten it with vanilla sugar, powdered sugar, or something similar. I like to use this filling to make egg liqueur donuts. Very delicious around Carnival time! Garnished with a little chocolate, it also makes a wonderful dessert.
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