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.



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