Whip the cream.

Beat the egg yolks with the sugar until light and lemon-colored. Beat in the Madeira, a little at a time.

Fold the cream into the egg yolk mixture.

Serve immediately with cookies.

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

Vesterheim Museumsbutikk
523 West Water Street
Decorah, IA 52101
www.vesterheim.org