This is a traditional Norwegian dessert that has not changed much in a century or so – yet it still tastes fresh as ever. It consists of layers of applesauce, cinnamon toasted breadcrumbs and whipped cream.

While there are very few arguments as to how to make the dish, there is no agreement as to how the dish got its name. The least likely and most speculative explanation, naturally the one I prefer, is that the dish is like Norwegian girls: Sweet, blonde and a bit tart.

While I often experiment and make my own versions of the classics, I make this the same way my grandmother did. What is different, however, is how I serve it: I like to use a martini glass, so you can see the layers.

1 tablespoon butter
1 1/2 cups (3 dl) unseasoned bread crumbs
2 tablespoons sugar
1 heaped teaspoon ground cinnamon
1 1/2 cup unsweetened applesauce
1 1/2 cup heavy cream, whipped
2 tablespoons chopped hazelnuts