2 eggs
50 g sugar
500 g vanilla skyr
250 ml single cream
1 tsp vanilla extract or vanilla sugar
4 dl whipped cream
200 g lady finger biscuits
6–7 dl strong percolated coffee
Good cocoa, amount according to taste
Chocolate, finely chopped


Whisk the egg and sugar together until a thick foam forms.

Add the skyr to the egg mixture and mix well.

Gently add the vanilla and whipped cream with a spatula. Place the mixture to one side while you prepare the biscuits.

Brew strong coffee and place it in a bowl.

Roll the biscuit fingers in the coffee and divide them into desert bowls or a lovely bowl.


Place half of the skyr mixture on top of the biscuit fingers and sprinkle a little of the cocoa and the finely chopped chocolate on top of the skyr mixture. Repeat until all the ingredients are finished.


Finally, sprinkle a little cocoa over the dish.

This dish needs to be refrigerated for a minimum of 4 hours before serving, but it is best to keep it in the fridge overnight.



Luxury ice cream with chocolate chips

Read more

Skyr muffins for Easter with chocolate chips

Read more