Blackberry Eggnog

4 glasses

30 min.

Rating (2 ratings)


Blackberry compôte
100 g blackberries
1 tbsp water
50 g Dansukker Jelly Sugar Multi

Eggnog cream
2 egg yolks
30 g Dansukker Icing Sugar
125 g mascarpone
1,5 cl limoncello
75 g whipping cream



Boil the berries, water and sugar in a saucepan for 1 min. Pour the compôte into 4 glasses. Refrigerate.

Whisk together the egg yolks, sugar and mascarpone. Add the limoncello and beat to make a creamy mixture.

Whip the cream and fold into the egg mixture. Whisk the cream and portion into the tall glasses containing the compôte. Top with blackberries and serve.

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