Lemon Syllabub - cooking recipe

Ingredients

284 ml double cream
2 medium egg whites
100 g caster sugar
2 lemons, zest of, finely grated
3 tablespoons lemon juice
grated fresh lemon rind (to garnish)
dessert biscuit, to serve

Preparation

Pour the cream into a bowl and whip until it just holds its shape.
Place the egg whites into a separate bowl and whisk them (I use an electric hand whisk) until stiff.
Add the sugar 1 tbsp at a time, whisking well between additions until the mixture is smooth and glossy but still stiff.
Gently fold the finely grated lemon rind into the whipped cream, along with the lemon juice and egg whites until everythiong is well mixed.
Spoon into 4 serving glasses and chill.
for 30 minutes Garnish with lemon rind and serve with dessert biscuits.