Black forest egg liqueur

Ingredients

• 8 egg yolks
• 250 grams icing sugar
• 1 teaspoon vanilla sugar
• 300 milliliters cream
• 300 milliliters Kirsch

Preparation method (receipt)

Mix in the water bath egg yolks, sugar powder and vanilla sugar, add cream, whisk until foam, add Kirsh in the end. When the foam subsides, pour in bottles. Shake and store no longer than 3 weeks.