Syllabub - cooking recipe

Ingredients

1 c. Heavy cream
Grated peel of 1 lemon
3 Egg whites
2 Tbsp. Sugar
1/2 c. White dessert wine

Preparation

Mix the cream with 1 tablespoon of sugar and the grated lemon peel. Whisk until it forms stiff peaks. Gently stir in the wine. In a separate bowl beat the egg whites until stiff, add remaining sugar and beat well. Fold into the whipped cream. Spoon into small cups or glasses, chill for at least 1 hour before serving. Serves 6.