Egg Cream Liqueur (Vov)

Name: Egg Cream Liqueur (Vov)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 25
Ingredients: Egg yolks 10; Powdered sugar 3 ¼ cups; Cognac 0.85 oz; Marsala wine 1 ¾ tbsp; Whole milk 1 ¼ cup; Pure alcohol 2.5 oz; Vanilla bean 1

294

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 294
Carbohydrates g 42.9
of which sugars g 42.9
Protein g 4.1
Fats g 6.7
of which saturated fat g 2.53
Cholesterol mg 264
Sodium mg 23

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Serving: 25
Cost: Average
Note + 3 days of resting

PRESENTATION

Golden color and rich, homemade egg liqueur like Vov makes any gathering feel special... People love the creamy smoothness and sweet touch a good egg liqueur brings to the table. Each glass delivers that classic Italian charm, thanks to a real boost of Marsala wine flavor with a light boozy note, which always reminds folks of the holidays. Whether served straight-up and cold in small glasses or poured over desserts for extra DELICIOUS flavor, this egg liqueur leaves a lasting impression. Simple but elegant, it boasts a thick, creamy mouthfeel, a welcoming eggnog hint, and just enough warmth from the Marsala for that familiar comfort families crave during all sorts of celebrations or quiet evenings at home.

Busy families appreciate how a bottle of homemade egg liqueur brings people together at holidays, dinner parties, or even a small weekend get-together when you just feel like spoiling yourself. Smooth zabaglione-style texture makes every sip feel special and satisfying (honestly, nothing says festive like a classic Italian Vov recipe). Versatile enough for nearly any event, this Italian egg cream liqueur can add a great twist to coffee, pour nicely over gelato or tiramisu for a quick dessert, or simply stand on its own at the end of the day—always a nice way to unwind. Families like how easy it is to share, perfect for parties or little toasts anytime. Because of its crowd-pleasing taste—good, sweet and just a little bit boozy—people often make it a tradition. Once you’ve tried it, this comforting, pretty homemade egg liqueur fits into home celebrations all year, not just the holidays, and that means lots of happy smiles all around.

KEYWORDS USED: PRIMARY (bolded throughout): egg liqueur, Marsala wine, Vov, homemade egg liqueur, Italian egg cream liqueur, Vov recipes SECONDARY: holiday drink, zabaglione liqueur, Italian eggnog SEMANTIC: creamy, sweet, rich, smooth, great, good, nice, fluffy, luxurious texture, creamy, good, sweet

INGREDIENTS
Ingredients for 750 ml of liqueur: Egg yolks 10; Powdered sugar 3 ¼ cups (400 g); Cognac 0.85 oz (25 ml); Marsala wine 1 ¾ tbsp (25 ml); Whole milk 1 ¼ cup (300 ml); Pure alcohol 2.5 oz (75 ml); Vanilla bean 1

Preparation

How to prepare Egg Cream Liqueur (Vov)

In a bowl, place the yolks of 10 eggs with powdered sugar and the seeds of the vanilla bean, and whisk with a beater until you get a thick and homogeneous cream. Gradually add the alcohol, cognac, and dry marsala, continuing to mix with the beater, and finally add the milk. Place the mixture in a double boiler and, continuing to stir, thicken the cream (at least 10 minutes) until you no longer feel the texture of the sugar; the water in the double boiler should only simmer and not boil, otherwise you might end up cooking the eggs, ruining everything.

Let the Vov cool and store it in bottles in a cool, dark place, preferably in the refrigerator; although the eggs have been "cooked" in a double boiler and the alcohol present helps the preservation, unlike commercial products, our homemade Vov contains no preservatives, so caution is always best.
Before enjoying it, remember to shake the bottle of liqueur well to mix it properly.

Storage

Store the egg cream liqueur (Vov) in a cool and dry place, such as the refrigerator. Once opened, it is advisable to consume it within 3-4 weeks at most.

Curiosity

For its known invigorating, restorative, and strengthening qualities, during World War II, Vov was widely distributed among soldiers, in packages of pressed cardboard glazed inside; later it was put in the classic brown glass bottle, which nowadays has become white and opaque, like an eggshell.

Tip

For the preparation of this liqueur, it is essential to use very fresh eggs, preferably organic. Depending on your taste, it is possible to modify the percentages of alcohol and sugar: the recipe's doses are for a light and pleasant liqueur to drink.

For the translation of some texts, artificial intelligence tools may have been used.

Egg Cream Liqueur (Vov)

PRESENTATION

How to prepare Egg Cream Liqueur (Vov)

Storage

Curiosity

Tip

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