|Crushed ratafias||1⁄4 Cup (4 tbs)|
|Heavy cream||6 Tablespoon|
|Lemon juice||1 Tablespoon|
|Chocolate curls||2 (To Decorate)|
Brush the inside of two glass dishes with some of the egg white and coat with the ratafias.
Whip the cream until thick, then stir in the lemon rind and juice, Marsala and sugar.
Whisk the remaining egg whites until stiff and fold into the lemon cream.
Spoon into the dishes and chill well.
Decorate with chocolate curls before serving.