Eggnog trifle

For 4 people
  • 100 g whipped cream
  • 250 g Mascarpone
  • 8 EL Eggnog
  • 50 g sugar
  • 1 Packet Bourbon vanilla sugar
  • 100 g ladyfingers
  • 30 g pistachio kernels
15 minutes
light
1.
Whip the cream until stiff. Mix the mascarpone, half of the egg liqueur, sugar and vanilla sugar until creamy. Fold in the cream. Roughly crumble the ladyfingers, chop the pistachios. Mix both. Layer eggnog cream and bikuit pistachio mix alternately in four dessert glasses.
2.
Drizzle over the remaining egg liqueur just before serving.
1 person approx:
  • 590 kcal
  • 2470 kJ
  • 7 g protein
  • 40 g fat
  • 38 g carbohydrates

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