Lemon Syllabub

1. 1

   Pour the cream into a bowl and whip until it just holds its shape.

2. 2

   Place the egg whites into a separate bowl and whisk them (I use an electric hand whisk) until stiff.

3. 3

   Add the sugar 1 tbsp at a time, whisking well between additions until the mixture is smooth and glossy but still stiff.

4. 4

   Gently fold the finely grated lemon rind into the whipped cream, along with the lemon juice and egg whites until everythiong is well mixed.

5. 5

   Spoon into 4 serving glasses and chill.

6. 6

   for 30 minutes Garnish with lemon rind and serve with dessert biscuits.

* Per serving · 4 servings · Values may vary.

No additional tips available.