Eggedosis med appelsin

The story

Eggedosis is a Norwegian dessert of eggs and sugar whipped into a fluffy cream, spooned into glasses and eaten right away. The basic recipe from Matprat uses one tablespoon of sugar for each egg, whisked until stiff, and suggests topping it with grated chocolate, grated orange peel, cocoa, cake crumbs or fresh berries. Orange is the Easter link. Oranges reached Norway a little over a century ago as an expensive treat, and the late varieties that arrived around Easter were often the sweetest of the year, so the fruit became a fixture of ski trips and breaks against the cabin wall; the recipe site Matoppskrift calls the orange the sun of Easter. In the same article, Britt Kåsin recommends an Easter variant of eggnog: the juice of an orange stirred with an egg yolk and two teaspoons of sugar. Another Matoppskrift article names lamb, eggs and the yellow Easter color as the center of the holiday's food. This recipe brings the two ideas together: the yolks are whipped with sugar in the eggedosis manner, then the orange juice and zest are beaten in, so it stays a soft, spoonable cream rather than a drink. Make it just before serving, after the Easter Eve dinner or as a sweet end to a long Easter breakfast.