BEST DESSERT recipe ever: Russian Cream


I’m so confident in the deliciousness of this dessert that I will say the following before you’ve even tasted it:

I know, right?

So, as you’re moaning with delight after your first, second and third spoonful, you can hear me agreeing with you and saying the above phrase in a Mean Girls-esque style.

Apparently it’s called Russian Cream. The only way I can think to describe it is like a really creamy custard. But there are no eggs in it. It has a creme brulee like texture, but not as firm. It’s so rich, creamy and smooth, and then you serve it with a sweet fresh berry mixture and salty pistachio nuts. YUM.

My friend Kristi made it for a baby shower I was at the other week. She served them in those cute plastic champagne glasses, and some of it was stuck down in the flute. Everyone at the shower loved the dessert so much and we were all politely trying to get at the rest of the cream with our spoons, and then finally we all started sticking our fingers in there and sucking at our cups so we could enjoy every last bite.

My sister blessed her baby in church this weekend, and I volunteered to make 40 of these for a lunch for our extended families. Even the lactose intolerants were sucking it down. So, what I’m saying is, if for some reason you don’t like this dessert, it’s your problem, not mine.

I got the recipe from Kristi, and I don’t know where she got it, and I didn’t even ask her if I could share it. So hurry and write it down in case I have to retract it! Without further ado I give you…

makes 10 6oz servings


4 Cups Cream
2 Cups Sugar mixed with 1 tablespoon unflavored Knox gelatin
2 Cups Sour Cream
1 Tablespoon Vanilla


1 pint blackberries or raspberries
(I used both and they were equally good, so I’d get whatever is cheapest)
1 to 2 tsp. cornstarch
1/2 cup to 1 cup sugar
1/2 cup rough chopped pistachio nuts

(but if your molds have a larger surface area, like the one pictured, you may want more berries. the above amount was enough for 10 champagne flutes)


pirouette cookies


So as you can tell this is a low-cal dessert…KIDDING. So sue me, it may not be low-cal but it is super easy. Mix your gelatin with your sugar. Then, pour your cream (I used heavy whipping cream from costco-best bang for your buck) in a saucepan on medium heat. Add your sugar/gelatin mixture to your cream until everything is thoroughly dissolved. Continue stirring your cream over medium heat until it is hot to touch, but not boiling. Then cool your mixture. I put mine in the freezer for 20 minutes or so to speed things up. Once it’s warm or room temp, whisk in the sour cream and vanilla.

Pour the fabulous mixture into your desired mold, leaving 1/2″ at the top for your topping, and then chill the cream at least 4 hours or overnight. Your cream should thicken to a consistency so if you were to hold it upside down, nothing would drip out.

I chilled mine overnight and then made the berry topping the next morning, giving them about 3 hours to chill with the berry topping. But I’m sure an hour or so would be fine.

For the topping simply put your berries and sugar in a saucepan over medium heat. As your sugar dissolves mash your berries. The mixture will get syrupy, so to thicken it add one to two heaping teaspoons of cornstarch. But remember, cornstarch is one of those things that can get away from you. You’ll think it’s not thick enough and you’ll keep adding it…THEN WHAM! Your mixture turns to goop. I heated mine until it was boiling. I then took it off the heat and put it in a bowl in the freezer to cool. I didn’t want to pour HOT berries on cold gelatin. Once it’s at about room temp, spoon the topping on the cream and sprinkle nuts on top.

My mom also had the genius idea to serve this dessert with those tasty Pirouette cookies. You could serve it with one…


Or even two!


Because at this point (calorie wise) I think you should just put on your fat pants and throw in the towel.

For my sister’s party I served the Russian Cream in these super cute plastic champagne flutes from Ikea. They only cost $3 for four of them. So for 40 of them I only spent $30! And now I have 40 champagne flutes. PARTY AT MY PLACE! Gigi was having a rough time napping…so I had to miss the start of the party and I didn’t get any good pictures of them all set out. But I did get a few while we made them.


We left nuts off some of them because some lame people don’t like nuts. Well actually, I usually don’t like nuts in desserts, but the pistachio nuts add such a great texture to the smooth cream that I HIGHLY recommend them.


Can you believe I had room in the fridge?

Here’s my AMAZING Aunt Sue sprinkling…


To make 40 we quadrupled the recipe. But honestly it was so nice having a dessert that wasn’t cake or chocolate or cookies in the middle of the day. And they look so pretty so they are perfect for parties!

We actually made an extra batch too, and I poured it in some fun paper cups and other cups I had on hand to take around to friends.


Anyway! If you try the recipe I hope you LOVE IT, and Kristi and Cayleen…I know you don’t always read my blog so if do and you’re mad I posted your recipe…LET ME KNOW!

I love you all! Have a happy week!




  1. Jenna

    Oooh yum. That does look good. My huzb loves creme brulee but this seems like an easier alternative. Excited to try!

  2. Heather

    Remember how I was moaning as I downed it in less than 30 seconds? It was FREAKING DELICIOUS!

  3. Shelly

    WOW….. that looks magnificent.

  4. Elly Rarg

    Oh wow, they DO look brilliant! Cheers for sharing hey 🙂

  5. tori.nelson

    Yum! And super cute in the flutes, too!

  6. Alison

    thank you loves!

  7. Alison

    Good news, this recipe has been approved to share with all! xo

  8. Liv

    I can't wait to try this! thank you so much for sharing. I'm so glad it's something different. I see you have a Pink Peach Cakes link. That's my sister Darcie's business. 🙂 I don't have her talents, but I think I can handle the Russian Cream!

  9. darcie

    i saw a super hot red head walking a baby on center street yesterday??? also, my sister emailed me this link. yum.

  10. reignbough1973

    I like nuts, on their own. But I generally don't care for them in food. So, I guess I'm a lame-o. ha ha

    Seriously, tho, can't wait to try this dessert!!!

  11. i love it

  12. Mima

    I made these last night for a dinner party. EVERYONE finished theirs in 20 seconds and asked for the recipe. Huge hit and really easy to make. Thank you for the great recipe!

    1. that makes me SO happy to hear!!

  13. Dottie Summers

    This recipe looks soooooo good! I’m going to try it for my family Valentine’s Day Dinner! I’m thinking about using fresh strawberries & pecans!!! Thanks for sharing & God bless your day!

  14. Bo

    Hi. I would need to make these ahead of time. How long do you think they would keep in the fridge?

    Sounds yummy.

    1. I’d say 2-3 days if you cover them! and just don’t put the nuts on until you want to serve!

  15. The scene with the sticking of the fingers in the glasses after the “polite” phase was hilarious!:) Perfect cream Alison, wish we could make this. Sour cream isn’t used in the Greek cuisine, and isn’t available here in Athens. Could we substitute with Greek yogurt that has similar texture or does that sound stupid?
    Excellent post, we really enjoyed it!
    Panos and Mirella

    1. Hey! I bet you could! I want to try for you to see but if you get to it first let me know! I feel like it would be super similar!! xo

  16. barbara etienne

    This recipe seems yummy. What kind of cream do you use? Is it the cream suitable to make whipping cream? thanks

    1. yes! heavy whipping cream!

  17. Sara

    Silly question~ but when you quadrupled it, did you really 4x it at once and it turned out ok? Or did you do like two double batches?? I like the quick and easy of all at once, but 16 cups of cream seems a lot for one shot! Not sure I even have that big of a pan…..

    1. i used a REALLY big pan.

  18. Sharon

    I made this for a Russian class I am teaching. I used less sugar and substituted some half-and-half to lower the fat content. My students LOVED it, and it was easy to make. Thank you!! 🙂

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