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Raspberry Cream

4 servings

Ingredients

• 0.5 l Raspberry and currant juice (half of each)
• 12 pcs Eggs
• Sugar (as needed)
• 8 pcs Egg whites (additional for foam)

Instructions

1. Whisk juice, sugar, and egg yolks with a whisk until just before boiling.
2. Quickly remove the pot from the heat and continue whisking while folding in very stiff egg whites from eight eggs.
3. If you wish to serve the cream in glasses, serve with bitter amaretti or ladyfingers.

Modernized from a treasured 19th-century German cookbook.