Lemon Cream

1. 1

   Separate 1 egg and chill the egg white in the refrigerator. Set a mixing bowl over a pan of hot water and beat 1 egg, 3 egg yolks, sugar and lemon zest for 7 mins until creamy. Add wine and lemon juice and beat until cream has doubled.

2. 2

   Set the bowl of cream over a pan of ice water and beat until cold. In another bowl beat the egg white and salt until stiff and gently fold into the cream. Spoon cream into dessert glasses. Garnish with finely crumbled ladyfingers and powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.