|Double cream||10 Ounce|
|Dry white wine||3 Tablespoon|
|Dry vermouth||2 Tablespoon|
Rub the cubes of sugar over the surface of the lemon until they have absorbed all of the oil.
In a medium sized mixing bowl, crush the sugar cubes using a wooden spoon or a fork.
Using a wire whisk or rotary beater, beat in the cream.
Continue beating until the cream forms stiff peaks.
Squeeze out the juice of half the lemon and carefully stir it into the cream with the wine and white vermouth.
Stir in the sugar.
In another medium sized mixing bowl, using a wire whisk or rotary beater, whisk the egg whites until they form stiff peaks.
With a large metal spoon, carefully fold the beaten egg whites into the cream mixture.
Spoon the mixture into four individual serving glasses.
Place the glasses in the refrigerator to chill for 1 hour.
Remove the dishes from the refrigerator and serve at once.