For the egg liqueur, beat the egg yolks with the sugar and vanilla sugar in a food processor for at least ten minutes with a whisk.
When the mixture is really nice and creamy, add the whipped cream and mix for another five minutes. Add the cognac and blend for another five minutes.
Then pour the eggnog into nice bottles.
Related Recipes:
Marbled Chocolate MousseFor the dark mousse, melt the chocolate in the coffee at low temperature, stirring constantly. Separate the...
Egg Liqueur Nut CakeFor the hazelnut sponge cake, separate the eggs and beat the egg whites to snow. Beat the egg yolks with the...
Mens Cake with StrawberriesSeparate the eggs. Whip the egg whites until stiff. Gradually add 70 g sugar. Beat the egg yolks and 4 tbsp...
Eggnog CakeFor the egg liqueur tart, first prepare the sponge mixture. For this, beat 3 egg yolks with half of the...
Rhubarb Vanilla CakeFor the rhubarb vanilla cake, mix soft butter with sugar, salt, vanilla sugar and eggs to a nice mousse, add...
Johann Strauss CakeTry this delicious cake recipe: 5 dl Liquid cream, iced Yield: Praline quantity Yield: Creams Pink vegetable...
Butterscotch Ice CreamBasic preparation 1. heat the sugar with 1 soup spoon of water over medium heat until the sugar is dissolved...
Festive Pavlova with Bananas and TiramisúFor festive pavlova with bananas and tiramisú, prepare the meringue. To do this, beat the egg whites with the...
Currant Mousse with Vanilla CreamFor the currant mousse with vanilla cream, first prepare the sponge. To do this, whip the egg yolks with the...
Strawberry Feast CakeTry this delicious cake recipe: 1. shortcrust pastry base Knead together cold butter with salt, vanilla sugar...