1 (4 ounce) can strawberry preserves
1 1/2 tablespoons mayonnaise
4 cups heavy whipping cream
In a small mixing bowl, blend strawberry preserves and mayonnaise. Marinate fruit in refrigerator for 2 hours before cutting into squares or circles.
Squeeze syrup from fruit pulp. Add whipped cream; stir to coat. Cover custards with raspberry preserves. Store either refrigerated or fresh preserves in refrigerator.
Good recipe. I got as much feedback on it as possible, even giving the recipe as a gift. I loved the mix of flavors and ease. It was a little too sweet so stuck with plain old instant coffee. More like whipped cream than eggnog, but whatever.
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