Fruit Salad With Egg Liqueur Cream

Recipe from Lily Moore
Fruit Salad With Egg Liqueur Cream
Cooking time: 30 min
Servings 8
This Fruit Salad with Egg Liqueur Cream is colorful, sweet, refreshing and perfect for parties or just when you crave something sweet. Feel free to mix up the fruits, depending on what is in season.


  • Vanilla sugar
    2 packages
  • Strawberries
    26,4 oz
  • Lemon juice
    2 tbsp
  • Strawberry jam
    4 tbsp
  • Mascarpone
    8,8 oz
  • Yoghurt
    8,8 oz
  • Egg liqueur or vanilla sauce
    6,7 oz
  • Kiwi
    7 pieces
  • Milk
    4 tbsp

Nutrition facts per serving

  • Calories

    352 kcal

  • Protein

    5.94 g

  • Fat

    16.75 g

  • Carbohydrates

    35.55 g


  • Cut the strawberries in half or quarters, peel the kiwi and cut it into slices. Drain the liquids from the apricots and cut them into slices.

  • Mix together about 4 tablespoons of apricot juice, strawberry jam and lemon juice. Mix the mixture with the fruits and leave to infuse for about 25 minutes.

  • Mix the mascarpone, egg liqueur (or vanilla sauce),vanilla sugar, milk and yoghurt. Refrigerate the sauce. Serve the fruit salad in a bowl and top with the sauce and extra cream.


  • You can use low fat milk instead of yoghurt.

Bon Appetit!

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