1 Cup whipping cream
2-3 Egg yolks
⅓ Cup sugar
Scant ½ cup Madeira



Step 1

Whip the cream.


Step 2

Beat the egg yolks with the sugar until light and lemon-colored.


Step 3

Beat in the Madeira, a little at a time.


Step 4

Fold the cream into the egg yolk mixture.


Step 5

Serve immediately with cookies.


The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk
523 West Water Street
IA 52101
(800) 979-3346