Nicole's Yogurt Cream

2 cups

Nicole Plue, pastry chef at New York City's Guastavino, uses this rich cream sauce to top her Rhubarb-Strawberry Pavlova.


  • 1 cup heavy cream

  • 1 cup plain yogurt, preferably Labne

  • 1 tablespoon sugar


  1. In the bowl of a heavy-duty mixer fitted with the whisk attachment, combine cream, yogurt, and sugar. Beat on medium-high speed until stiff.

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