Lemon Mallobet - cooking recipe

Ingredients

23 large marshmallows
1 cup water
1 lemon
2 tablespoons sugar
2 egg whites
1 tablespoon sugar
Sauce
1 1/3 cups milk
2 egg yolks
1 pinch salt
1/2 cup sugar
1 teaspoon vanilla

Preparation

Melt marshmallows in top of a double boiler with water.
When disolved, add juice of lemon, and 2 tablespoons sugar.
Put in refrigerator to jell (5-6 hours or overnight).
When jelled, fold with teaspoon. (this is to break up the gel enough that it will mix with a merangue, so don't be afraid to attack it a bit)
Beat 2 egg whites to stiff peaks with 1 tablespoon sugar.
Fold the egg whites into the jelled mixture and freeze.
For the sauce: beat all of the ingredients together (less vanilla). Place in a double boiler. Stir until thick (do not boil). Add vanilla, let cool, and pour over frozen dessert.