Lemon Cream

For the lemon cream, separate eggs. Squeeze the lemons. Beat yolks with sugar, vanilla sugar and lemon juice until foamy.

Soak gelatine in cold water according to instructions, squeeze well and dissolve in hot water. Stir into the foamy mixture.

Beat egg whites until stiff. Beat whipped cream until stiff and fold into dish when it begins to gel.

Pour into glasses and chill. Decorate the lemon cream with whipped tops and serve.

Preparation Tip:

If you like, sprinkle the lemon cream with chocolate sprinkles.

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