Remember, all my recipes use British imperial measurements - the pint is a different measure in the USA/UK!
2 egg whites (large eggs)
Juice from half a lemon
4 ozs caster sugar
1/4 pt of a sweet white wine (dessert wine)
1/2 pint double cream, whipped
Finely grated lemon zest/Crystallized lemon slices/violet pieces (optional, for
decoration - use one or more of these items)
Whisk egg whites stiffly and fold in the sugar, lemon juice, wine and cream.
Pour the mixture into individual stemmed glasses and chill for several hours before
serving, decorate with crystallised lemon/lemon zest/violet pieces.
Serve with very fine langue du chat type biscuits, or ratafias.