The Eierschleck liqueur is not your standard egg liqueur. Classic egg liqueur uses egg yolks, double cream, and brandy. This one brings in quark, single cream, vanilla extract, and grated lemon zest. That is the flavour signature of Eierschecke, the baked pastry from the Erzgebirge and Saxony, where quark and vanilla are the heart of the filling. In the glass you taste exactly that: creamier, thicker, with a light vanilla freshness on the finish.
We have been making it for years at Christmas and as a gift. Two bottles of 250 ml come from one batch, preparation takes 14 minutes, and the Thermomix® holds the 80°C steady without anything curdling or catching. On the hob with a bain-marie that would be considerably more effort.
Eierschleck Liqueur with the Thermomix®
Ingredients 0 / 8 ✓
- 9 egg yolks
- 270 g Doppelkorn (German grain spirit)
- 200 g quark (40% fat)
- 160 g single cream (coffee cream)
- 180 g sugar
- 1 tbsp almond syrup
- 1 tsp grated lemon zest
- 1 tsp vanilla extract
Instructions 0 / 2
-
1
Heat the ingredients.
Add all ingredients to the mixing bowl and heat for 8 min / 80°C / speed 4.
-
2
Bottle the liqueur.
Pour the Eierschleck liqueur into bottles while still hot, leave to cool, then store in the fridge.
Tip: A splash of this liqueur takes your dessert to the next level.
Nutrition per serving
What sets Eierschleck liqueur apart from regular egg liqueur
The key difference lies in the 200 g quark (40% fat) and the 160 g single cream. Classic egg liqueur uses whipping cream and gets its lightness from that. Quark makes the emulsion more stable and denser, and the liqueur stays spoonable after chilling rather than pourable. Serve it in old port glasses and you can eat it straight with a spoon.
The 9 egg yolks give it the deep golden colour and body. Doppelkorn (270 g) is the right base here, not brandy and not rum. Its neutral, lightly grainy profile lets the vanilla and almond syrup come forward without being masked. You can leave out the 1 tbsp of almond syrup, but the rounded almond note will be missing.
Where the Thermomix® makes a real difference
The egg yolks need to be heated to exactly 80°C. Any hotter and they scramble. Any cooler and the emulsion does not bind properly. In a bain-marie on the hob you hold that temperature manually with a thermometer and a steady hand. In the Thermomix® you set 8 min / 80°C / speed 4 and step away. Speed 4 also stirs and homogenises the liqueur as it heats, no separate step needed.
Fill the bottles immediately while still hot. The liqueur is warm and more fluid right after blending than it will be once cooled. If you wait until it is cold it becomes difficult to pour. Rinse the glass bottles briefly with boiling water beforehand to avoid a temperature shock.
With mascarpone, cream, or without quark
Chocolate Eierschleck: Add 1 tbsp of cocoa powder to the mixing bowl. Reduce the almond syrup to 1/2 tbsp so the bitterness of the cocoa does not overwhelm the liqueur.
Citrus variation: Replace the lemon zest with orange zest. This works better when serving the liqueur alongside chocolate cake, as orange zest is the more classic pairing there.
Mascarpone instead of quark: 200 g mascarpone makes it even richer and removes the slight sharpness of the quark. The liqueur becomes noticeably more calorific, but tastes almost like a liquid Tiramisu. We prefer the quark version because it is more balanced.
Keeps for 2 weeks in the fridge, cool and dark
Stored in the fridge, the Eierschleck liqueur keeps for up to two weeks. Dark glass bottles with a tight-fitting lid are ideal as they keep out light and air. Give it a good shake before serving, as the quark can settle slightly. Freezing does not work as the emulsion separates on thawing.
Goes well with: waffles and vanilla ice cream.
Also worth trying: plum liqueur made in the Thermomix®.
A splash of the liqueur also works as a topping for desserts: over vanilla ice cream, stirred into coffee, or drizzled over egg liqueur chocolates. If you are looking for more liqueur recipes for the Thermomix®, we also have a Thermomix® egg liqueur with 43 liqueur and a coffee cream liqueur.
