Slowly heat approx. 100 ml whiskey with sugar, vanilla sugar, cocoa and coffee powder either in the microwave or in a saucepan until the sugar has dissolved. Not cook! Then let the mixture cool down a bit (in cold weather just put the pot outside).
In the meantime whip the cream until it is semi-stiff, stir in the egg yolks and the rest of the whiskey. Then stir in the slightly cooled mass (sugar, cocoa, coffee and whiskey). This works very well with a hand blender or with a shaker attachment on the food processor.
Must be kept in the refrigerator in any case and the egg does not keep for long.
Ingredients
Print Recipe
Pin Recipe