Note that Finnish eggs are among the safest in the world to be eaten uncooked. To find out why, read here.

For a bit more festive dessert made with this same recipe, see the instructions for preparing a parfait of Finnish berries with three different berry flavours.

Note that unlike in most other Finnish recipes, also Northern American cultivated cranberries are suitable to be used in this recipe instead of Finnish wild cranberries or lingonberries.

200 ml lingonberries or cranberries  —  fresh or frozen
200 ml sugar
200 ml cream
4 egg yolks

cheesecloth
cylindrical or rectangular parfait mould, about 600 - 1000 ml in capacity, preferably with a lid, or small individual freeze-proof ramekins or disposable paper or plastic cups

Place the berries and sugar in a saucepan on medium-low heat and crush the berries with a pounder. If the berries are frozen, heat the mixture gently until the berries start to soften, and then crush them.

Cook the berries and sugar, covered, for 15 - 20 minutes on medium or low heat. Strain the liquid in a bowl through a fine cheesecloth, cover and let cool at room temperature. The liquid will thicken into a thick syrup as it cools down.

Whip the cream until stiff. Beat the egg yolks until pale and fluffy and gently combine with the whipped cream. Add the thick berry syrup, mix thoroughly and pour in a chilled parfait mould or into small individual moulds, paper/plastic cups, etc. Cover the dish with a lid (or with plastic wrap and foil) and freeze overnight.

Remove the lid or the cover from the parfait mould. Unmould the parfait by dipping the mould upside down briefly into hot water. Quickly wipe the surface of the mould dry with a towel and turn it onto the serving plate: the parfait should easily slide out from the mould.

The mould may also be carefully warmed with a hairdryer to help to loosen the parfait. Serve the unmoulded parfait immediately or place it in freezer to wait for the serving time. Garnish the parfait with whipped cream, lingonberries, cranberries, chocolate shavings, etc.

Recipe source: "Karpalojäädyke" by chef Eero Mäkelä.