By Suzanne Crocker
adapted from The Joy of Cooking
6 eggs, separated
¾ – 1 cup of birch syrup
1.5 litres of cream (give or take)
- Beat 6 egg yolks until pale yellow.
- Gradually beat in birch syrup.
- Let chill (for 1 hour if you have the time – to diminish the egg-y taste.
- Gradually beat in the cream. Let chill for up to 3 hours.
- Before serving, beat the egg whites until stiff, but not dry.
- Fold into the rest of the mixture. Serve cold.