Eggnog Cream

This is a great dessert to have around the holidays: it's festive and quick to throw together!  It does use a raw egg, because that's how my eggnog is made, however if that's not for you you can easily mix store-bought eggnog into the cream cheese and mascarpone cheese.  Best served with my Gingerbread cookies!

Eggnog Cream

Ingredients

• 12 oz. mascarpone cheese, at room temperature
• 4 oz. cream cheese, at room temperature
• 2 egg yolks
• 1/2 cup half-and-half
• 1/3 cup sugar
• 1/2 tsp. vanilla
• 1/4 tsp. fresh grated nutmeg + more for sprinkling

Serves: 4-6
Prep time: 10 minutes

Whip mascarpone, cream cheese, egg yolks, and half-and-half until thoroughly combined (you may add more half-and-half if you would like a "looser" mixture).  Combine with sugar, vanilla, and freshly grated nutmeg.  Divide into ramekins, tea cups, or dessert bowls.  Sprinkle with more nutmeg when ready to serve and stick two Moravian Spice cookies into cream.
The cream can be made a day or two in advance, but allow to sit at room temperature for at least 20 minutes before serving.