When you love Advocaat you will love this dessert. My Mom made this creamy egg liqueur often at home during Easter time and sometimes around Christmas. It was a favourite in our household. She loved to pour it over vanilla ice cream.
But there are more great treats to prepare with it. Like this dessert. Take your time and taste the Advoccat before you start with the dessert to make sure it is good, lol!
For 4 jars you will need:
10 cookies with chocolate cream filling, 160 g Mascarpone, 150 g Greek yogurt
Zest of 1/2 lemon, 1 tbsp vanilla sugar, 200 g double cream, 1 package cream stabilizer
12 tbsp Advocaat.
Put the cookies in a bag and beat them into crumbs. Use 6 tbsp Advocaat with the crumbs and fill them into the individual jars.
Mix Mascarpone, yogurt, zest and vanilla sugar.
Beat double cream with the stabilizer to stiff peaks. Fill 60 g cream into a piping bag and mix the rest with the mascarpone cream. Pour the rest of the Advocaat over the cream filled jars.
Pipe cream on top and use leftover crumbs to decorate on top. Rest in the fridge for 2 hours.
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