John Myers
Eggnog Mascarpone Dessert
The perfect eggnog mascarpone dessert recipe with a picture and simple step-by-step instructions.
- 500 g Mascarpone
- 200 g Cream
- 150 g Ladyfingers
- 60 g Raw cane sugar
- 1 tbsp Vanilla sugar – see my KB: http://www./rezept/455254/Vanillezucker-mal-anders.html
- 16 tbsp Advocaat
- Mix the mascarpone with 10 tbsp egg liqueur, the vanilla sugar and the raw cane sugar to a creamy mass. Whip the cream until it is semi-stiff – if you hit it really stiff, the cream will end up too heavy and too buttery. Roughly crumble the ladyfingers.
- Stir the semi-stiff whipped cream into the mascapone cream. Now first put a thin layer of mascarpone cream in dessert glasses, then a layer of ladyfingers and then again mascarpone cream, etc. Finish with a layer of mascarpone.
- Let it stand in the fridge for about 2 hours and add a tablespoon of egg liqueur to serve on top of the cream and decorate as desired.
A word about eggnog
- I only use eggnog, which my mother always makes herself. It is always very strong and spicy. The amount of egg liqueur should then be determined by everyone, just try it.
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