Raspberry Eggnog Mug

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Heat the raspberries in a saucepan with a little water. Stir in 2 tablespoons of sugar and dissolve. Let the raspberry mixture cool down a little. Mix the cornstarch with a little water until smooth and bring to the boil with the raspberries.
Meanwhile, whip the cream with the cream stiffener. Mix the low-fat quark with the eggnog, vanilla sugar and 2 tablespoons of sugar in a mixing bowl to form a smooth cream. Now fold in the cream.
Layer the quark and eggnog cream alternately with the raspberry mixture in tall dessert glasses. Chill for approx. 1 hour before consumption.

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.