Italian Egg Cream

Name: Italian Egg Cream
Prep time: 15 min
Total time: 15 min
Yield: 4 Portionen
Ingredients: 4 Stück Egg yolk; 40 g Sugar; 1 Prise Salt; 1 Spritzer Rum; 150 ml Marsala; 1 Spritzer Lemon juice; 1 Msp. Cinnamon

Dessert

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Cook Time

15 min

Servings

Difficulty

Easy

Prep Time

15 Min

Description

Italian egg cream is a quick and easy dessert made from egg yolks, sugar, rum and Marsala, prepared in the Thermomix®. In just 15 minutes, 4 servings of this warm dessert are created. The recipe is particularly suitable as a festive dessert or for quick, simple cuisine. Ideal for lovers of Italian desserts.

Ingredients (7 ingredients)

4 Stück Egg yolk
40 g Sugar
1 Prise Salt
1 Spritzer Rum
150 ml Marsala
1 Spritzer Lemon juice
1 Msp. Cinnamon

Preparation (5 steps)

Prepare water bath

Fill a pot with some water and heat on the stove. The water should not boil, but only be hot. Have a heat-resistant bowl (e.g. made of metal) ready that fits into the pot without touching the bottom.

Mix egg yolks, sugar and salt

Put 4 egg yolks, 40 g sugar and 1 pinch of salt in the heat-resistant bowl. Place the bowl in the prepared water bath.

Beat egg yolk mixture

Beat the egg yolk-sugar mixture over the hot water bath with a hand mixer until it becomes lighter and more voluminous. This takes about 5-7 minutes.

Add flavors and continue beating

Add 1 splash of rum, 150 ml Marsala, 1 splash of lemon juice and 1 pinch of cinnamon to the beaten egg yolk mixture. Continue beating over the water bath until a thick, creamy mass is formed. This takes another 5-8 minutes.