Measure the wine, preferably in a liter measuring cup. Put a third of the wine in a saucepan and bring to the boil. Whisk the cream pudding powder with the 4 egg yolks and the rest of the wine until lump-free. When the wine is boiling, stir in the whisked custard powder. Bring to the boil briefly (like pudding). Take the pot off the plate, spread the sugar all over the edge and stir with a whisk (if you add the sugar beforehand, it will caramelize! So always after cooking).
Beat the egg whites into firm egg whites and fold in. You can also put the eggs in whole, but then it won`t be so frothy. But the cream lasts better with whole eggs. If the eggs are separated, it will settle overnight.
Freshly prepared, d. In other words, when it is still a little warm, it tastes best. You can also e.g., Put the strawberries in the bowl first, then pour the wine cream over it. You can also whip cream and stir it in, but then it becomes very powerful.
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