Summary

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

Print Recipe Pin Recipe

Instructions

1. Bring the eggnog to a boil in a saucepan with the sugar.
2. Remove some liquid beforehand and whisk the egg yolks with it and then stir into the hot eggnog.
3. In the meantime, stir the quark with the cream until creamy. Beat the egg white with a little lemon juice until stiff.
4. Stir the eggnog into this quark and stir in the stiffly beaten egg whites.
5. 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.
6. Garnish with a small dollop of cream and serve.