I share a delightful, ultra-simple dessert that pairs a smooth base of natural yoghurt with airy whipped double cream and a caramelized brown sugar topping. It’s creamy, tangy, and just sweet enough—elegance in three ingredients.
Why I’ll Love This Recipe
I love how effortlessly this dessert comes together and yet how luxurious it feels. With just yoghurt, whipped cream, and caramelized sugar, I create something that tastes more complex than it seems, perfect for casual gatherings or as a make-ahead treat.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use:
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Natural yoghurt
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Whipped double cream
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Brown sugar, caramelized for that toasty crunch
directions
I start by whipping the double cream until it holds soft peaks. Meanwhile, I caramelize brown sugar until it forms a crunchy, golden syrup. Then I fold the cream gently into the natural yoghurt for a light, creamy base. I finish by sprinkling the caramelized sugar on top just before serving to preserve its crisp texture.
Servings and timing
The original recipe doesn’t specify servings or timing, but based on its simplicity, I estimate it serves 4–6 people and takes about 10–15 minutes total—whipping the cream is the longest step.
Variations
I sometimes enhance it by layering fresh berries—like raspberries or strawberries—or stirring in a dash of vanilla extract for warmth. A sprinkle of citrus zest (lemon or orange) adds a bright touch. It also works beautifully with a drizzle of honey or maple syrup if I want a lighter sweetness.
storage/reheating
This dessert is best enjoyed fresh to retain the crisp sugar topping, but I can make it a few hours ahead and chill it. If the sugar softens, I let it rest briefly at room temperature or add fresh caramelized sugar before serving.
FAQs
Can I use Greek yoghurt?
Absolutely—I often use full-fat Greek yoghurt for a tangier, creamier base that pairs beautifully with the whipped cream’s richness.
How do I caramelize the sugar without burning it?
I melt the brown sugar slowly in a dry pan over medium-low heat, stirring constantly. Once it’s golden and bubbling, I pour it onto parchment to cool before sprinkling.
How can I make it lighter?
I lighten it by using 1 part whipped natural yoghurt to 1 part whipped cream—still indulgent, but with a slightly fresher texture.
What’s the best vessel to serve it in?
I love presenting it in small glass bowls or jars—each serving looks elegant, and you see the textures beautifully.
Can I flavor the caramel topping?
Sure—I sometimes stir a pinch of sea salt or a dash of espresso powder into the sugar as it caramelizes for a sophisticated twist.
Conclusion
I find Norwegian Cream to be a moment of creamy indulgence made simple—quick to assemble, elegant in texture and flavor, and perfect when I want something special without fuss. Let me know what topping you’d try with it!
Print
Norwegian Cream
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
Description
A light and airy Scandinavian dessert made with whipped cream, eggs, and gelatin, Norwegian cream is delicately sweet with a luscious mousse-like texture—perfect for special occasions.
Ingredients
3 large eggs, separated
1/2 cup granulated sugar, divided
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon gelatin powder
3 tablespoons cold water
1 cup heavy cream, whipped
Fresh berries, for garnish
Instructions
In a heatproof bowl, whisk together egg yolks, 1/4 cup sugar, vanilla extract, and lemon juice until pale.
In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes.
Gently heat the bloomed gelatin over low heat until dissolved, then whisk into the egg yolk mixture.
In a separate bowl, beat egg whites until soft peaks form, then gradually add the remaining 1/4 cup sugar and beat until glossy.
Fold the egg whites into the yolk mixture gently.
Whip the cream until soft peaks form and fold it into the mixture until fully combined.
Spoon into individual serving glasses or a large dish.
Chill for at least 4 hours, or until set.
Garnish with fresh berries before serving.
- Prep Time: 20 minutes
- Chilling Time:: 4 hours
- Category: Dessert
