….you will ever taste
240ml thick pouring cream
5 free-range eggs, separated
130g caster sugar
175ml Nardini Tagliatella Liqueur (see stockist, below)
Freshly grated nutmeg, to serve
In a large bowl or using a stand mixer, beat the egg yolks and sugar until pale and thick. Add the milk, cream and liqueur, and whisk to combine.
Place the egg whites in a clean bowl or bowl of a stand mixer and beat to soft peaks.
Whisk about 1/4 of the egg whites vigorously into the egg yolk mixture. Add the remaining egg whites and whisk until fully incorporated. Chill in the fridge. Whisk again lightly just before serving then pour into serving glasses. Grate some fresh nutmeg over the top of each glass.
Seriously, free-range Rock Chic Eggs can be purchased from www.rockchiceggs.com or from About Life stores in Sydney.
Nardini Tagliatella Liqueur can be purchased from www.euroconceptssydney.com.au
We recommend using Nardini Tagliatella Liqueur for this recipe, as it has the depth of flavour you would expect from an amaretto, but it is more subtle and nuanced and perfect for a smooth, creamy eggnog. However, a standard amaretto liqueur or a Marsala may also be used.