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
Raspberry Eggnog Mug
Raspberry Eggnog Mug

Instructions

  1. 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.
  2. 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.
  3. 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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