Cream from Heaven
One serving comes out to be approximately 402 Calories,

Fat: 37.4 g (of which Saturated: 22.5 g, MUFA’s: 12.8 g),
Total Carbs: 7.1 g,
Fiber: 2.2 g,
Net Carbs: 4.9 g,
Protein: 8.3 g

Servings Prep Time
8glasses 30minutes
Cook Time Passive Time
20minutes 4,5hours
Servings Prep Time
8glasses 30minutes
Cook Time Passive Time
20minutes 4,5hours
Egg cream
  1. In a medium bowl, beat egg yolks until frothy. In a saucepan over medium-high heat, mix heavy cream, erythritol, lemon rind and cinnamon stick.

    Note: I couldn’t get an organic lemon on this occasion, so I mixed in some pre-bought organic lemon zest.

    Using a small sharp knife, split the vanilla bean lengthways, then scrape the seeds from inside the bean. Add the seeds and bean to the pan.
  2. Bring this mixture close to a boil, then slowly add it to the egg yolks, whisking the eggs constantly. Return the cream/egg mixture to the saucepan and reduce the heat to medium. Stir constantly until the egg/milk mixture thickens.
  3. Pass egg cream through a fine sieve into a bowl. Stir in butter until incorporated and let it cool.
  1. Using an electric mixer, beat the egg whites in a large, clean bowl until they form stiff peaks. Slowly add 2 tbsp. powdered erythritol and continue to beat until the mixture (now meringue) is very thick and glossy.
  2. In another large bowl, using an electric mixer beat the heavy whipping cream and vanilla. Gradually add 3 tbsp. of powdered erythritol and whip until you get very stiff peaks. Be careful not to whip the cream over or it will become butter.
  3. Fold the meringue into the whipped cream, a little at a time and slowly so as to not deflate the mousse mixture. Chill this mousse until you’re ready to assemble.
  1. Prepare 8 individual serving glasses or one large serving bowl.

    Add a layer of the crushed cookies, followed by a layer of mousse. Repeat with another layer of cookies and mousse. Smooth the top layer of mousse with the back of a spoon. Top the mousse with the egg cream.
  2. Chill for at least 4-5 hours before serving. Overnight chilling in the fridge works best. Keep the Heavenly cream in there for a couple of days if needed. Enjoy! 🙂