Trollkrem, literally translated as “troll cream” is a popular Norwegian dessert and filling. It’s really simple to make and consists only of 3-4 ingredients: whipped egg whites, lingonberries or lingonberry jam (in Norway we call these berries tyttebær), sugar, and perhaps a little vanilla.
Tyttebær is very common to find in the forests of Norway which are in season in the autumn, so you’ll often see this dessert being served up this time of year. For me, and many Norwegians, it was one of my favorite desserts during childhood.
The combination of sweet and tart and fluffy is…well, trollsk as we say—or magical!
The origin of the name ‘trollkrem’ is uncertain, but one theory is that it’s named after the berries (tyttebær). According to Norwegian mythology, tyttebær are identical to trollbær (troll berries), which was a common denominator for all kinds of inedible berries found in the forest. But combined with sugar and egg whites, the very tart tyttebær became quite pleasant to eat.
While the traditional recipe has whipped egg whites, aquafaba does just as good of a job, if not better than egg whites in making this a fluffy and delicious whipped dessert.
Aquafaba is nothing fancier than the chickpea liquid you find in a can of chickpeas. It contains proteins that easily whip up to a mousse. Simply save the liquid, whisk it with sugar, vanilla extract, and a little cream of tartar and you have a nice fluffy cream that you can use in many desserts that typically require egg whites.
Using pureed lingonberry sauce or jam is delicious folded into the whip, but a mixture of fresh wild berries will work beautifully too. I often substitute with cloudberry jam, which you can find in most online Scandinavian food stores, and stuff the cream into krumkaker, the popular patterned, cone-shaped cookie we are known to make in Norway. You can get my recipe for krumkaker here.
Another idea is to serve it alongside Norwegian heart-shaped waffles called vafler—a great combination!
Norwegian Lingonberry Mousse (Trollkrem)
Ingredients
1 x 15 oz (425 g) can chickpeas, liquid drained and chickpeas reserved for later use
¼ teaspoon cream of tartar
1 x 10 oz (283 g) bag frozen wild berries or cranberries, thawed
¾ cups (150 g) granulated sugar or confectioner’s sugar
2 teaspoons vanilla extract
Directions
In the bowl of a stand mixer, add the drained liquid from the chickpea can (aquafaba) with the cream of tartar, and start whisking on high. After 5 minutes, slowly add in the sugar along with the vanilla extract. Continue whisking until stiff peaks form, about 5 minutes.
While the aquafaba is whisking, add the berries into a blender with a few drops of water and puree until smooth. Set aside until ready to use.
Carefully fold the pureed berries in with the whipped aquafaba, taste for sweetness, and adjust accordingly.
Notes
Use the whipped aquafaba the same day. It won’t keep its shape overnight and is best enjoyed the same day.
More Recipes to Try…
Cloudberry Cream Dessert with Norwegian Waffle Cookies
Dronning Maud’s Dessertu—A Royal Experience
Best Ever Vegan Vanilla Custard
Norwegian Lingonberry Mousse (Trollkrem)
Ingredients
- 1×15 oz (425 g) can chickpeas reserve liquid and save chickpeas for later use
- 1/4 teaspoon cream of tartar
- 1 x 10 oz (283 g) bag of lingonberries or mixed berries, thawed
- 3/4 cups (150 g) granulated sugar (or confectioner's sugar)
- 2 teaspoons vanilla extract
Instructions
- In the bowl of a standmixer fitted with a whisk attachment, add the drained chickpea liquid (aquafaba) and the cream of tartar. Start whisking on high.
- After 5 minutes, slowly add in the sugar along with the vanilla extract and whisk until stiff peaks form, about 3-5 minutes.
- While the aquafaba is whisking, add the thawed berries to a blender with a few drops of water and purée until smooth. Set aside until ready to use.
- Carefully fold the puréed berries into the whipped aquafaba, taste for sweetness level, and adjust accordingly.
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Could freeze dried lingonberry powder be used? I see that it’s available on Amazon. Or would it be better to use lingonberry jam?
Hi Deb, I would not suggest using the powder, as you want the crunch/texture of real berries. I would use the lingonberry jam instead, which you can find at most IKEA stores if you have one near you.
Hello Sunny, Thank you for your great information on the history of the food and the options to make classic recipes plant-based. If we want to use egg whites, how many would you recommend…six?
I love to include your recipes in some of our newsletters for the House of Norway, in San Diego, but many of our members are still looking for the classic versions. Please stop by if you are ever visiting!
Hi Sarah! Thanks so much for your message! I haven’t made it with egg whites so not sure but try it out, I don’t think it will matter much, it’s pretty hard to mess up 🙂 Will definitely stop by if I’m in the area!
This looks so good! What a great combination of flavors!
Thank you! Yes, it’s a very satisfying dessert 🙂
Thanks for sharing! Does it keep long?
Hi Vanessa, my pleasure- no it should really be consumed the very day you make it 🙂