Even if eggnog has a rather dusty image and many people don’t like the consistency, you should definitely give this dessert a chance.

If you don’t want to serve the eggnog mascarpone dessert in a large bowl, you can also pour it directly into small bowls or glasses*.

You can find the video for the recipe here:

If you want to bring the eggnog mascarpone dessert to your next party as a dessert, prepare everything so that you only have to add the eggnog and chocolate sprinkles to the dessert on site. This way you avoid everything getting mixed up during transportation and the chocolate sprinkles starting to disintegrate.

In addition to the creamy mascarpone and quark cream, there is no shortage of eggnog, as this is what gives this recipe its real flavor. If you like it a little fruitier, you can simply add more cherries. If you don’t want to use eggnog, you can replace it with vanilla sauce, in which case I would definitely recommend more cherries, as otherwise there will be a lack of flavor.

If any of the eggnog mascarpone dessert is left over, you can simply keep it in the fridge and enjoy it the next day.

The recipe for the eggnog mascarpone dessert is also perfect if you want to use up eggnog.

If you’re looking for a lighter recipe that you can also use up your leftovers, take a look at this fruit crumble.

If you would prefer to make a slightly lighter dessert, have a look here for an alternative.

Have you tried the lasagne recipe? Then tag me on Instagram with @recipewonder

Category

Yields10 ServingsServingsQuarter (2.5 Servings)Half (5 Servings)Default (10 Servings)Double (20 Servings)Triple (30 Servings)

 250 g Mascarpone

 250 g Cream quark

 3 sachet of vanilla sugar

 5 Tbsp sugar

 1 Glass of drained sour cherries

 200 g Whipped cream

 1 sachet of cream stiffener

 250 ml Egg liqueur

 Chocolate sprinkles

1

Mix the mascarpone and cream quark with 2 sachets of vanilla sugar and normal sugar. Stir the drained sour cherries into the mascarpone and quark mixture.

2

Whip the cream with the cream stiffener and a packet of vanilla sugar. Carefully fold into the mascarpone quark mixture.

3

Pour the finished mixture into a bowl. Chill for at least an hour. Before serving, pour the eggnog into the bowl and sprinkle generously with chocolate sprinkles.

Nutrition Facts

10 servings

Serving size

---

Amount per serving

Calories332

% Daily Value *

Total Fat 19.6g26%

Total Carbohydrate 29.9g11%

Protein 4.6g

---

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

 250 g Mascarpone

 250 g Cream quark

 3 sachet of vanilla sugar

 5 Tbsp sugar

 1 Glass of drained sour cherries

 200 g Whipped cream

 1 sachet of cream stiffener

 250 ml Egg liqueur

 Chocolate sprinkles

Directions

1

Mix the mascarpone and cream quark with 2 sachets of vanilla sugar and normal sugar. Stir the drained sour cherries into the mascarpone and quark mixture.

2

Whip the cream with the cream stiffener and a packet of vanilla sugar. Carefully fold into the mascarpone quark mixture.

3

Pour the finished mixture into a bowl. Chill for at least an hour. Before serving, pour the eggnog into the bowl and sprinkle generously with chocolate sprinkles.

Notes

Eggnog mascarpone dessert

IngredientsDirections

Links marked with * are affiliate links where I receive a small commission if you buy the product via my link. The price remains the same for you and you support me and our shared passion for cooking.

Der Beitrag Eggnog mascarpone dessert erschien zuerst auf Rezeptwunder.

You can simply add a little more cayenne pepper to the currywurst sauce for that extra zing. The recipe is designed to be slightly spicy, so it won’t burn your throat.

You can make a large portion straight away and then simply freeze it in smaller portions.

Do you prefer to fry your currywurst in one piece or do you cut it into small pieces first? I prefer to fry it in one piece and then baste it with curry sauce, but if you prefer to slice your currywurst, you can find the right gadgets* here:

Currywurst naturally goes well with chips or homemade potato wedges. If you’re looking for the perfect dip to go with it, take a look at this tzatziki recipe. Currywurst fries with tzatziki sound strange? Just give it a try 😉

You can find the video to go with the recipe here:

Category

Yields6 ServingsServingsQuarter (1.5 Serving)Half (3 Servings)Default (6 Servings)Double (12 Servings)Triple (18 Servings)

 500 ml Strained tomatoes

 20 g Sunflower oil

 120 ml Orange juice

 120 ml Coke

 2 Tbsp apricot jam

 80 g brown sugar

 2 teaspoon vegetable stock

 4 tablespoon curry powder

 4 tablespoon paprika powder

 ½ teaspoon cayenne pepper

 2 tablespoon apple cider vinegar

 2 teaspoon cornflour

Nutrition Facts

6 servings

Serving size

---

Amount per serving

Calories170

% Daily Value *

Total Fat 4.4g6%

Total Carbohydrate 29.3g11%

Protein 2.8g

---

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

 500 ml Strained tomatoes

 20 g Sunflower oil

 120 ml Orange juice

 120 ml Coke

 2 Tbsp apricot jam

 80 g brown sugar

 2 teaspoon vegetable stock

 4 tablespoon curry powder

 4 tablespoon paprika powder

 ½ teaspoon cayenne pepper

 2 tablespoon apple cider vinegar

 2 teaspoon cornflour

Directions

Notes

Curry sausage sauce

IngredientsDirections

Preparation:

1. put all the ingredients except the cornflour in a pan and heat until the jam has dissolved.
Pour 6 tablespoons of the still warm liquid into a cup. Add the cornflour and stir.
Meanwhile, bring the sauce to the boil.
Add the cooking liquid while stirring and bring to the boil again.

2 Leave to simmer for at least a quarter of an hour so that the sauce reduces slightly.

Have you tried the recipe for the currywurst sauce? Then tag me @Rezeptwunder on Instagram.

To make sure you don’t miss any new recipes, follow me on YouTube and Pinterest.

Der Beitrag Currywurst sauce – better than from the snack bar erschien zuerst auf Rezeptwunder.

These juicy blueberry cheesecake muffins with puff pastry are perfect as a dessert when you have visitors but don’t want to spend hours in the kitchen. They can either be prepared in advance and are therefore perfect to take away or you can make them fresh and serve them lukewarm.

You don’t even need a hand mixer to prepare the blueberry cheesecake muffins. We make it easy in this recipe and use ready-made puff pastry from the chiller cabinet. You can also buy puff pastry in advance and freeze it. This way, you can easily prepare these delicious cheesecake muffins for unannounced visitors. Simply mix the remaining ingredients together in a bowl with a spoon and fill everything into muffin tins.

You can find the matching muffin tray here*.

If you want to save a few more calories, you can replace the normal puff pastry with the light version and the quark with 20 % fat content with low-fat quark (calorie saving approx. 33 kcal per muffin). If you have found a sugar alternative with no or fewer calories that you like, you can of course also use this alternative here. I have tried erythritol* a few times and use it as a partial substitute for sugar. Usually 1/3 erythritol* and 2/3 sugar, otherwise the aftertaste is too strong for me. This mixing ratio also avoids the unpleasant side effect that erythritol* can have a laxative effect.

Do you have any ideas for substituting the blueberries or have you tried the blueberry cheesecake muffins? Then tag me @rezeptwunder on Instagram.

You can find the video here. You can simply let it play in the background while you make the blueberry cheesecake muffins.

If you’re looking for more dessert ideas, then take a look at the nicecream bars with peanut butter or the eggnog mascarpone dessert.

Category

Yields12 ServingsServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)

 1 Roll of puff pastry (275g)

 500 g Quark 20% fat content

 2 Eggs

 120 g Sugar

 1 teaspoon vanilla paste

 1 sachet of vanilla custard powder

 200 g fresh blueberries

1

Roll out the puff pastry and cut into 12 equal pieces. Place 1 piece of puff pastry in each muffin tin. Preheat the oven to 200 °C top/bottom heat.

2

Mix the quark with the eggs, sugar, vanilla paste and custard powder to form a smooth mixture. Fill the muffin cases with the quark mixture.

3

Wash the blueberries and pat dry. Place on top of the quark mixture and press down lightly.

4

Bake in the oven for approx. 20 minutes at top/bottom heat until golden brown. Then leave to cool in the tin so that the quark mixture can set.

Nutrition Facts

12 servings

Serving size

---

Amount per serving

Calories210

% Daily Value *

Total Fat 10.2g14%

Total Carbohydrate 22.6g9%

Protein 7.8g

---

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

 1 Roll of puff pastry (275g)

 500 g Quark 20% fat content

 2 Eggs

 120 g Sugar

 1 teaspoon vanilla paste

 1 sachet of vanilla custard powder

 200 g fresh blueberries

Directions

1

Roll out the puff pastry and cut into 12 equal pieces. Place 1 piece of puff pastry in each muffin tin. Preheat the oven to 200 °C top/bottom heat.

2

Mix the quark with the eggs, sugar, vanilla paste and custard powder to form a smooth mixture. Fill the muffin cases with the quark mixture.

3

Wash the blueberries and pat dry. Place on top of the quark mixture and press down lightly.

4

Bake in the oven for approx. 20 minutes at top/bottom heat until golden brown. Then leave to cool in the tin so that the quark mixture can set.

Notes

Blueberry cheesecake muffins

IngredientsDirections

If you are looking for more recipes with puff pastry, take a look at the Pastel de Nata.

Links marked with * are affiliate links where I receive a small commission if you buy the product via my link. The price remains the same for you and you support me and our shared passion for cooking.

Der Beitrag Blueberry cheesecake muffins with puff pastry erschien zuerst auf Rezeptwunder.