Summary

Ingredients

• 2 egg (s), very fresh
• 6 teaspoons sugar
• liter ⅛ white wine, dry
• 1 tablespoon kirsch or rose liqueur
• 1 squirt lemon juice

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Instructions

1. Separate the eggs and beat the egg whites into snow. Put the egg whites in the refrigerator.
2. Put the 2 egg yolks in a saucepan and add the sugar, white wine, liqueur and lemon juice. Usually kirsch is used, but I prefer rose liqueur. The cream tastes wonderfully flowery.
3. Heat the ingredients on the stove over medium heat and at the same time beat the mixture with the mixer. However, just heat the cream and never let it boil.
4. Continue stirring with the mixer for approx. 5 minutes until the mass has reached approx. 4 - 5 times its volume. If you make sure that the cream does not boil, you can save yourself the laborious process of warming it up in a water bath.
5. Now let the cream cool down quickly in a cold room or in the refrigerator. Then carefully fold the egg whites into the cooled cream and serve immediately. This wine cream is a dream!