Iceland · 15 min hands-on · 60 min waiting · Vegetarian · Dessert · For beginners
Skyramisu
Original name: Skyr
For 4 servings · US units
Skyr cream layered over espresso-soaked speculoos crumbs, dusted with cocoa
Skyramisu is listed among the Nordic winter recipes: speculoos crumbs soaked in espresso at the bottom, a light skyr cream lifted with whipped cream on top. It is layered in glasses, served well chilled and easy to make ahead.
Ingredients
- 14⅛ ozplain or vanillaIcelandic cultured dairy made from skim milk and strained until thick and creamy, with a mild tang.Substitute: Low-fat quark stirred smooth with a little plain yogurt comes closest in texture and tang. Strained Greek yogurt also works but tastes richer and less sour.Read more
- ¼ cupcoffeeor strong coffee, cooled
- 2 tbspsugaror vanilla sugar, to sweeten the cream
- ⅔ cupcreamwhipped stiff, folded into the skyr
- 3½ ozbiscuitse.g. speculoos, crumbled as the base
- 1 tbspcocoa powderunsweetened, for dusting
- 1 tbspmilkfrothed with espresso as a topping (optional)
- 4for garnish (optional)Roasted coffee beans coated in dark or milk chocolate, crunchy and strongly coffee-flavoured.Substitute: Coarsely chopped dark chocolate with a little espresso powder matches the flavour but not the bite. Mixing in cocoa nibs restores some of the crunch.Read more
- 1 pinchcinnamonfor dusting (optional)
Method
- Crumble biscuits into glassesRoughly crumble the biscuits and divide them evenly between four dessert glasses.
- Soak crumbs with espressoSlowly drizzle the cooled espresso over the crumbs so they soak it up without sitting in espresso.
- Whip the creamWhip the cream with the sugar until stiff.
- Make the skyr creamStir the skyr in a bowl until smooth, then gently fold in the whipped cream in two additions so the skyr cream stays light.
- Layer the cream on topSpoon the skyr cream over the soaked crumbs and smooth the top.
- Dust with cocoaDust the glasses with cocoa powder through a fine sieve, adding a pinch of cinnamon if you like.
- Chill in the fridgeChill the glasses in the fridge for 1 to 2 hours.
- Garnish and serveServe cold, topping each glass with a chocolate-coated coffee bean if you like.
Tips and variations
For a quick version without biscuits, stir the skyr with the sugar and half the espresso, layer it in glasses, top with milk frothed with the remaining espresso, add a chocolate-coated coffee bean and serve straight away. If you'd rather skip the coffee, soak the crumbs in cocoa stirred into milk instead. Greek yoghurt or kefir also work in place of skyr. Serve the glasses straight from the fridge so the layers stay clearly defined.
Allergens
Contains: Milk (including lactose)
Not every ingredient in this recipe has been checked, so nothing is promised as free from.
These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
