this is a quick, easy, delicious desert
Ingredients serves 4
284 ml double cream
1 lemon, juiced and zested
60g caster sugar
2 egg whites
method
Whisk cream, lemon zest and sugar until mixture begins to thicken
add lemon juice and whisk again until thickens further
(don't let it go too stiff or you wont be ale to fold in egg whites)
whisk egg whites until they form peaks and fold into cream mixture
spoon into 4 glasses and chill
decorate with zest
