Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 6 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
IngredientsFor the compote:
- 4 apples peeled, cored and finely diced
- 0.5 ½ cup water, approx. 125 ml
- 0.5 teaspoon ½ cinnamon powder
- 0.5 teaspoon ½ rosemary, dried
- 1 tablespoon vanilla sugar
Moreover:
- 1 cup cream (200 g)
- 200 g sour cream
- 250 g quark
- 1 tablespoon vanilla sugar
- 1 pck
- Advocaat
Print Recipe
Pin Recipe Instructions
- Cook the diced apples, water, cinnamon powder, vanilla sugar, and rosemary in a medium saucepan over medium heat for 10 minutes until softened. Remove from heat and let cool to room temperature, about 30 minutes.
- In a separate bowl, beat the cream, sour cream, quark, vanilla sugar, and cream stiffener together until stiff peaks form.
- In serving bowls, layer the apple compote and cream mixture alternately. Refrigerate for about 6 hours.
- Just before serving, pour eggnog over each dessert.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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