in Dessert Recipes

Fruit salad with egg liqueur cream

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Ingredients for 8 servings:

  • 750 g strawberries
  • 6 kiwis
  • 1 gr. can/n apricot(s)
  • 3 tbsp jam (strawberry)
  • 2 tbsp lemon juice
  • 250 g mascarpone
  • 250 g yogurt (skimmed milk)
  • 200 ml egg liqueur (alternatively vanilla sauce)
  • 4 tbsp milk
  • 2 packets of vanilla sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash and hull the strawberries, then halve or quarter them. Peel the kiwis and slice them. Drain the apricots in a sieve and collect the juice. Cut the apricots into wedges (you can use any other fruit, depending on the season). Mix the jam, lemon juice, and about 4 tablespoons of apricot juice. Mix into the fruit and let it sit for about 30 minutes. Mix the mascarpone, yogurt, advocaat, milk, and vanilla sugar. Chill the sauce. Arrange the fruit salad in dessert glasses and drizzle with the advocaat cream or serve separately. Serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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