• 1 pint whipping cream
  • ¼ cup sugar
  • 2 egg whites
  • ¼ cup sugar
  • 4 tablespoons white wine
Beat whipping cream until stiff but not dry. Fold in the ¼ cup sugar.
Beat egg whites stiff and beat in the other ¼ cup sugar. Add the whipped cream and blend well, folding instead of stirring. Slowly add the white wine. Serve over cakes, custards, meringues or cookies.

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