Madeira Cream

Combine 2 egg yolks and ¾ dl sugar in a heatproof bowl. Whisk vigorously until the mixture becomes pale and thick, about 2-3 minutes.

Place the bowl over a pot of gently simmering water (double boiler method), ensuring the bottom does not touch the water. Continue whisking constantly until the mixture reaches 70°C (160°F) or becomes noticeably warm and fluffy, about 2-3 minutes.

Remove the bowl from heat and allow to cool slightly, whisking occasionally for about 1 minute.

Pour 1 dl of Madeira wine into the cooled egg mixture and whisk until fully incorporated.

In a separate bowl, whip 2½ dl of whipping cream to stiff peaks using an electric mixer or whisk.

Gently fold the whipped cream into the Madeira and egg yolk mixture using a spatula, being careful not to deflate the cream. Fold until just combined and no white streaks remain.

Divide the cream into serving glasses or bowls and refrigerate until ready to serve.