A deliriously rich dessert, Jordgubbsvisp (yohrd-goo-bayst) is easy to make, and can be made in advance. Serve as a refreshing summer dinner party dessert.
3 eggs, separated
2 oz. castor sugar
3 tablespoons Benedictine
15 fl. oz. double cream
1 lb. fresh strawberries, washed, hulled and chopped
In a medium-sized heatproof mixing bowl, whisk the egg yolks and sugar together with a wire whisk or rotary beater.
Place the bowl in a saucepan half filled with hot water. Set the pan over low heat and cook the mixture, whisking constantly, until the mixture is thick enough to make a ribbon trail on itself when the whisk is lifted.
Remove the pan from the heat. Lift the bowl out of the pan. Stir in the Benedictine and set the mixture aside to cool.
Meanwhile, in a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Set aside.
In another medium-sized mixing bowl, beat the cream with a wire whisk or rotary beater until it forms stiff peaks.
Using a metal spoon, fold the cream and strawberries into the cooled egg and sugar mixture. Combine the mixture thoroughly, then carefully fold in the egg whites.
Turn the mixture into a chilled glass serving bowl. Place the bowl in the refrigerator and chill for 3 hours. Stir well just before serving.