Egg Liqueur Cream

Stir the pudding constantly while cooking to prevent burning and lumps.

To prevent a skin from forming, press cling film directly onto the surface of the pudding.

Smooth the quark first, then add the egg liqueur – this makes the cream especially silky.

The pudding should no longer be hot, otherwise the cream will become too thin.

Well chilled, the whipped cream pipes more neatly later and the cream stays firmer.

Chill the cream, bowl and whisk well – the cream will whip faster and hold its shape better.

Add the egg liqueur only shortly before serving so the whipped cream keeps its shape.