Lemon Chiffon Cream
|Eggs||4 , separated|
|Confectioners sugar||7 Tablespoon|
|White wine||1⁄2 Cup (8 tbs)|
|Lemons||2 , juiced|
|Lady fingers||200 Gram|
Beat egg yolks and sugar in double boiler off the fire until thick, light, and fluffy.
Add the white wine and lemon juice slowly.
Mix well; place double boiler on fire.
Stir vigorously until mixture stiffens without boiling .
Cool slightly fold in stiffly beaten egg whites; cool thoroughly.
Serve with ladyfingers