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Gogol-mogul – a quick and tasty dessert
Instructions
Carefully separate the yolks from the whites using two halves of the eggshell or a special separator. The yolks must be at room temperature – if they are cold from the fridge, let them sit on the worktop for 30 minutes. Cold yolks whip less well and do not give the finished dessert the fluffiness you want.
Place the room-temperature yolks in a tall, narrow container (a glass or a special blender beaker) and add all the sugar (2 tablespoons) straight away. A tall, narrow vessel is needed for efficient whipping – in a wide, flat bowl the yolks splash about and whip poorly.
Whip with a mixer on high speed for 3–5 minutes until the mass increases significantly in volume (two to three times) and pales in colour (from bright yellow to light cream). Without a mixer, use a hand blender or a whisk – whipping by hand will take 7–10 minutes to reach the result. It is ready once the characteristic grains of sugar can no longer be felt under your teeth.
If you like, add flavourings: a pinch of vanillin, finely grated lemon or orange zest (1 tsp), or a teaspoon of cognac or Baileys liqueur for an adult version. Whisk in any additions with the mixer for another 30 seconds so they are distributed evenly through the whole mass.
The gogol-mogul is ready! Pour it into a pretty glass or dessert bowl and serve immediately with a little spoon – it is at its tastiest and fluffiest freshly made. You can decorate it with cocoa powder or grated chocolate on top for an attractive presentation.
Tips
- 1
Use at least 2 eggs – with a single yolk it is hard to whip up a fluffy mass because of the small volume.
- 2
Only fresh, good-quality eggs from a trusted supplier matter – the dessert is made without heat treatment, so safety is critical.
- 3
Room-temperature yolks whip up twice as well as cold ones – they give a fluffy, pale mass. I use the same principle to make sabayon.
- 4
You can add cocoa (1 tsp), use honey instead of sugar, or stir in fruit purée – the variety of flavours for gogol-mogul is limited only by your imagination.
FAQ
What can I make from the leftover whites? +
There are excellent ways to use the whites: homemade meringues (baked for 1–1.5 hours at 100 °C until dry), a fluffy omelette for breakfast, egg-white cream for cakes, coconut macaroons, or egg-white glaze for Easter cakes. Whites are also added to sponge batter for airiness. You can freeze the whites in ice-cube trays to use later for the same dishes. Do not throw them away – eggs are getting more expensive and the product is valuable.
Is it safe to eat raw yolks in gogol-mogul? +
Yes, provided you use fresh, good-quality eggs from a trusted supplier – farm eggs or ones from a reliable shop with a short shelf life. Wash the eggs with soap before cracking them to remove salmonella from the surface of the shell. Raw eggs are not recommended for children under 3, pregnant women or the elderly because of the increased risk of salmonella. Quail eggs are safer – they are not prone to salmonella. An alternative is pasteurised eggs from the shop.
Can the finished gogol-mogul be stored? +
It is best eaten straight after making – in storage the fluffy mass settles, losing its airiness and characteristic taste. If you need to make it in advance, cover it with cling film and keep it in the fridge for up to 2 hours. No longer than that – raw yolks quickly lose their freshness. Before serving you can “revive” the mass by whipping it again with the mixer for 30 seconds. Always make exactly enough portions for the number of eaters.
What can I use instead of sugar in the recipe? +
Good options are: icing sugar (whips up even more easily, with no grains), honey (1 tablespoon instead of 2 tablespoons of sugar – honey is sweeter), maple syrup (for a Canadian accent), stevia (for diabetics and those losing weight), condensed milk (1 tablespoon – gives a milky taste), or jam (1 tsp – a fruity accent). Each substitute gives the dessert its own character. Icing sugar is the most convenient option, leaving no grains if it is not whipped enough.
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