Gogiel Mogiel

  • Gogiel mogiel was for me a luxury dessert that my mother used to make.
  • She would whisk raw egg yolks with sugar for around 10 minutes until the sugar is all absorbed and the liquid is thick, pale and creamy.
  • Sometimes honey was used instead of sugar.
  • Nowadays it can be made much quicker using an electric whisk.
  • Mama would flavour this with a drop or two of vanilla essence.
  • Other flavouring can be cinnamon or rum.
  • It is served at room temperature or slightly chilled.
  • Whilst looking up recipes for this I have found that the name in some places has changed to gogel mogel or even the more Russian sounding kogol mogol.
  • *
  • Zabaglione (Italian) or sabayon (French) sound similar, where sweet wine is added and it is cooked slightly over a bain-marie.

Ingredients

  • 4 egg yolks
  • 1 tablespoon of caster or granulated sugar.
  • 2 – 3 drops of vanilla essence.

Method

  • Whisk the yolks and sugar together until you have a pale, thick, creamy liquid.
  • Around 5 minutes with an electric whisk.
  • Add the vanilla essence and mix together.
  • Serve at room temperature or chill slightly.
  • *
  • Options 
  • Add a few drops of rum or a sprinkle of cinnamon.
  • *
  • Sprinkle grated chocolate on top when serving.

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

4 thoughts on “Gogiel Mogiel”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.