Egg liqueur stracciatella cup

Name: Egg liqueur stracciatella cup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/4 l cold milk; 150 ml Egg liqueur; 1 pack of Cream powder "Mousse à la Vanilla"; 7-10 Tbsp (without boiling; for 1/4 l milk); 4-5 Tbsp Rasp chocolate; 12 (approx. 60 g) Ladyfingers; 75 g Whipped cream; 7-10 Tbsp Egg liqueur truffle

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/4 l cold milk
150 ml Egg liqueur
1 pack of Cream powder "Mousse à la Vanilla"
7-10 Tbsp (without boiling; for 1/4 l milk)
4-5 Tbsp Rasp chocolate
12 (approx. 60 g) Ladyfingers
75 g Whipped cream
7-10 Tbsp Egg liqueur truffle

Directions

1
Briefly mix the milk, 5 tbsp. egg liqueur and cream powder with the whisks of the hand mixer at the lowest setting, then whip at the highest setting for 3 minutes. Fold chocolate, except for a little bit underneath
2
Break biscuits into large pieces. Divide half into 4 dessert glasses and sprinkle with 6-8 tbsp. advocaat. Layer half the cream, the rest of the biscuits and the cream on top of each other. Chill for at least 1 hour.
3
Whip the cream until stiff. If necessary, fill into a piping bag with star-shaped spout. Place as tuffs on the cream. Pour the rest of the eggnog and chopped chocolate over it. Possibly decorate