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Eierlikör-Mousse mit Spekulatius-Creme und Mandarinen Curd in einem Dessert Glas

Eggnog Mousse with Biscoff Whipped Cream and Tangerine Curd

This layered dessert features airy eggnog mousse, biscoff whipped cream with cookie butter, crumbled speculoos cookies and fruity tangerine curd! 

Course Dessert
Cuisine German
Keyword biscoff whipped cream, eggnog desserts, eggnog mousse
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 6 glasses
Calories 376 kcal
Author Kiki Johnson

Ingredients

For the tangerine curd :

  • 3 egg yolks
  • 1 teaspoon tangerine zest about half of a tangerine
  • 1/4 cup tangerine juice about one large tangerine
  • 5 tablespoons sugar
  • 3 tablespoons unsalted butter cold and cut into small pieces
  • pinch salt

For the Eggnog / Egg Liqueur Mousse

  • leaves gelatine
  • 80 white chocolate
  • egg yolks
  • 80 eggnog
  • 1 tsp vanilla extract
  • 250 whipping cream

For the spiced biscoff whipped cream

  • 300 ml  whipping cream
  • sachet cream stabilizer
  • tbsp Biscoff Cookie Butter room temperature
  • sachet vanilla sugar
  • 1/2  tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/8  tsp anis
  • 7 Lotus Cookies

Instructions

For the curd

  1. Whisk together the yolks, zest, juice, and sugar in a small saucepan. Cook over medium-low heat for about 5 minutes, stirring constantly until the mixture thickens and coats the back of a wooden spoon.

  2. Remove from heat. If you see any small bits of egg that have scrambled, strain the curd through a fine mesh strainer into a bowl. This is also helpful if you simply want a smoother curd with no zest. If not, proceed directly to the next step.
  3. Whisk in the butter, a few pieces at a time, until incorporated. Add a pinch of salt for an additional edge, if you want and chill for a few hours, until more firm and store in the refrigerator until you want to use it.

  4. Melt the chopped chocolate in a baine marie.

For the mousse

  1. Soak the gelatine in cold water.
  2. Whip the egg yolks with the egg liqueur in a metal bowl over a hot water bath until foamy and airy. Add the melted chocolate and continue stirring. Drain gelatine and melt in this mixture. Also, add the rest of the liqueur and vanilla. Whip the cream and fold in the mousse carefully.

  3. Pour your eggnog mousse into a bowl and chill for a few hours in the fridge

For the cream

  1. Whip the cream with the stabilizer and the vanilla. When you see soft peaks, add the cookie butter in small additions and mix in the spices. Whisk just until smooth, then transfer into a bowl and let the cream set in the fridge until ready to pipe into serving glasses.
  2. Crumble 7 Lotus or Gingersnap cookies and cover the bottom of your serving glasses with about 2 tbsp of crumbs. Pipe some eggnog mousse on top and spread a bit of your tangerine curd on top.
  3. The spiced biscoff whipped cream is the last layer of your dessert and should be piped neatly into the glasses. 

Recipe Notes