Syllabub

INGREDIENTS

• 2 C heavy cream
• 3/4 C powdered sugar
• 1 C dry white wine, chilled
• 2 T fresh lemon juice
• pinch salt
• 2 egg whites
• 2 T granulated sugar
• 1 t lemon zest, finely grated
• nutmeg, freshly grated (optional)

DIRECTIONS

In a mixing bowl, whip the cream until stiff, gradually adding powdered sugar. Fold in wine, lemon juice and salt. Pour into a punch bowl.

In a 2-quart microwaveable bowl.mix egg whites and granulated sugar. Microwave at 10% power 3 minutes. Stir to dissolve the sugar. Beat with electric mixer till stiff peaks form. Float dollops of meringue on whipped cream mixture. Sprinkle with lemon zest and, if desired, nutmeg.

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