Raspberry Eggnog Mug
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g raspberries
- 4 tablespoon sugar
- 2 tablespoon cornstarch
- 200 ml whipped cream
- 350 g quark (low-fat quark)
- 8 tablespoon egg liqueur
- 2 packs vanilla sugar
- 1 pack cream stabilizer
Print Recipe
Pin Recipe 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.
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