Fit for a queen
Dronning Mauds fromasj is an elegant finale for a holiday meal
Are you looking for a simple, festive dessert this holiday season? I’m excited to share Dronning Mauds fromasj, or Queen Maud’s Fromage.
Also known as Haugesund Dessert, it was first created when the newly crowned King Haakon VII and Queen Maud made their way throughout Norway in 1906 for their coronation tour. At their stop in Haugesund, they were presented with this layered dessert of creamy egg mousse, chocolate, and berries. For all of the decadent ingredients, it’s surprisingly light on the tongue, with a lovely creaminess that keeps you coming back for one more bite.
This is a classic Norwegian dessert that makes for an elegant finale for a holiday meal, and with about 20 minutes of hands-on time, it’s easy to make ahead of time, too! It can be assembled in a trifle bowl or individual serving glasses.
The main component of this dessert is eggedosis, a beloved Norwegian mousse that is made by whipping together egg yolks and sugar. I first heard of eggedosis when doing research for måneskinnspudding, a creamy lemon mousse that was a favorite of Edvard Grieg, for a 2019 article.
Eggedosis a variation on the Italian zabaione (alternatively spelled zabaglione), which is made with the same ingredients but made in a double boiler on the stove. The eggedosis in Dronning Mauds fromasj is stabilized with gelatin and lightened with whipped cream.
Even though eggedosis is traditionally made with just egg yolks, I saw several versions that use whole eggs. Because egg whites add airiness and structure (and I don’t like to have extra egg whites if I can avoid it), I decided to make two versions: One with whole eggs, and one with egg yolks. My instinct was right: My taste testers preferred the whole egg version.
Please note: The eggedosis is made with raw egg, so there is a risk of salmonella. People who are older, pregnant, or immunocompromised should be advised of this.
As for chocolate, use your favorite dark chocolate here; I used a 68% dark chocolate bar. If you can find a bar of Freia Dronningsjokolade (available at Scandinavian stores and online), this is a fitting dish to use it. I grated my chocolate with a Microplane grater, but you can also finely chop it with a knife.
This dish is enhanced with fresh fruit, such as raspberries or pomegranate. I also used raspberry jam, with excellent results.
Assemble this dish in a pretty glass bowl or individual serving glasses. It needs to chill in the refrigerator for at least a couple of hours. You can chill it for up to 36 hours, but after that the gelatin can start to fall apart. Based on the enthusiastic reception of my taste testers (“This is your best dessert ever, Mom!” was the feedback of my 7-year-old), I have a feeling that leftovers won’t be a problem at your house either.
If you are looking for a vegan version, our friend Sunny Gandara has a brilliant variation on her wonderful blog: arcticgrub.com/dronning-mauds-dessert-a-royal-experience.
Dronning Mauds fromasj eller Haugesund-dessert
Queen Maud’s Fromage or Haugesund Dessert
By Christy Olsen Field for The Norwegian American
Note: This dish can be halved easily.
2 cups whipping cream, cold
1 tsp. vanilla extract
1 packet (2 ¼ tsp.) powdered gelatin
¼ cup cool water
¼ cup sugar
Pinch of salt
1/3 cup port wine (optional)
1 bar (3 oz.) dark chocolate bar of your choice
½ pint fresh raspberries or pomegranate, or 1 cup raspberry jam
Mixer (you can also use a whisk and your own arm strength)
Here’s how you do it:
Whip the cream and vanilla extract to stiff peaks. Transfer to a different bowl and place in the fridge.
Bloom the gelatin: Place ¼ cup cool water in a bowl and sprinkle the gelatin on top to hydrate.
Whip the eggedosis: Clean the mixing bowl and whisk. Whip the eggs and the sugar at high speed until thick, pale yellow, and creamy, about 8-10 minutes with a stand mixer. To test it, you should be able to write the name “Ole” on the surface before it disappears.
Melt the gelatin in the microwave (about 10 seconds). Stir in the port (if using) and pour it in a thin stream into the eggedosis while the mixer is going at full speed. If the eggedosis deflates a little, that’s okay.
Fold in the whipped cream: Add ¼ of the whipped cream into the eggedosis and fold it in gently with a rubber spatula. Add the remaining whipped cream, and fold in gently until thoroughly combined. You don’t want any unmixed pockets of whipped cream.
Now it’s time to assemble. Place a scoop of the eggedosis mixture as the first layer. Add a generous layer of grated chocolate. Add raspberries or dollops of raspberry jam. Repeat the layers, ending with the eggedosis mixture.
Chill in the fridge for at least two hours, or up to 36 hours.
To serve, sprinkle with grated chocolate. Serve with Christmas cookies for some textural crunch.
This article originally appeared in the Dec. 17, 2021, issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.