Eggnog – Dessert

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	1 hr 6 mins
Course	Dessert
Cuisine	European
Servings (Default: 12)

Ingredients

200 g quark, 0.5 L eno (with zabaione flavor)
2 egg yolks
2 egg whites
2 tablespoon sugar
1 packet gelatine for immediate dissolution (for hot and cold, for 500 ml)
50 ml cream

Instructions

Bring the eggnog to a boil in a saucepan with the sugar.
Remove some liquid beforehand and whisk the egg yolks with it and then stir into the hot eggnog.
In the meantime, stir the quark with the cream until creamy. Beat the egg white with a little lemon juice until stiff.
Stir the eggnog into this quark and stir in the stiffly beaten egg whites.
At the very end stir in the gelatine, this creates a fluffy and creamy mixture. Fill these immediately into dessert glasses and let them cool down.
Garnish with a small dollop of cream and serve.

About Editorial Staff

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.