Strain out the pulps. Add the potato starch slurry and combine until thickened. Set aside to cool slightly.

Put some cream in a personal bowl then put the sauce on top of it. Eat until you hate yourself.

In a large bowl, whip the heavy cream, vanilla, and sugar until stiff peaks form. Gently fold the rice pudding into the whipped cream.

For the red sauce, in a small saucepan, bring the berries, sugar and liquid to a simmer over medium heat. Cook until the fruit has softened and crush the fruit.

For the Red Berry Sauce

1 ¼ cups (250 g) frozen red berries (raspberries and/or strawberries)
2 tablespoons aquavit or water
½ cup (100 g) granulated sugar. Vanilla sugar if you got it.
1 teaspoon potato starch mixed together with 2 teaspoons cold water

For desert we got a Christmas staple in my family.

Norwegian Rice cream with red sauce(The sauce is mandatory).

For the Rice Cream:

1 ¼ cups (300 ml) heavy cream
2 tablespoons granulated sugar. Vanilla sugar if you got it.
2 cups (480 ml) cold rice pudding. (Make it on your own or buy it.)

6. Cover the sides aswell as the top of the cake.

7. Eat like a fucking king.

3. When it is done it should look like a really thick cream.

4. Once the cream reaches the required consistency, leave it alone until it reaches room temperature.

5. Next, add butter. Use small bites and stir in until fully incorporated. Then leave it in the fridge with the cake.

8. IMPORTANT let it cool for a hour in the fridge. This ain't a cake to eat hot.

How to make the cream

1. Place the egg yolks, sugar, cream and vanilla sugar into a pan. Stir heavily.

2. Cook on a low heat until it starts to thicken, too much heat will ruin the mixture.

4. Place the egg whites into a mixing bowl and whisk until stiff peaks form.

5. Mix the sugar and chopped almonds and gently fold them into the egg whites. Don't overmix

6. Pour the mixture into the cake tin.

7. Cook for 30-40min

1. Preheat the oven to 160/170 Celsius

2. Line the bottom of a cake tin. Grease the sides and apply light coating of flour.

3. Grind the almonds with a mixer or chop them finely.

4. Whisk the egg whites until stiff peaks form.

Norwegian Success tart:
Base:

4 egg whites
150 grams of confectioner’s sugar
150 grams of almonds

Topping:

4 egg yolks
100 mls of double (heavy) cream
125 grams of sugar
150 grams of butter
1 tsp of vanilla sugar