How to make
Beat the whole eggs and yolk in a metal bowl and add the sugar. Place it in a water bath over medium to low heat and beat it with a mixer at maximum speed for 6 minutes. Remove it from the heat and continue for another two minutes with the mixer at the same speed.
You will get a fluffy and thick white cream. Add the mascarpone to it in parts and beat until a smooth mixture is obtained.
Pour the resulting tender cream of eggs and mascarpone into 6 cups and sprinkle them with the crunchy muesli. I used one with wild berries, which gives even more charm and flavor to the custard.
Now it's time for the chocolate finish. Heat up the milk and cream on a low heat or again in a water bath and melt the chocolate in them. Here I can advise you something - in order for you to not open up a whole box of cream for 1.7 fl oz (50 ml), you can replace it with mascarpone, if you have 1.7 oz (50 g) left. It will melt and also add the necessary density.
When the chocolate sauce is smooth and perfect, pour it into another bowl to cool faster. Once it has been left for 30-40 minutes, it will thicken slightly.
Pour the egg custard with a nice layer of chocolate sauce and sprinkle it with the remaining muesli.
Enjoy!
