How to cook
Squeeze out the lemon juice and grate the rind on a fine grater. In a deep container, soak the grated lemon rind with 3 tablespoons lemon juice, wine (port), and powdered sugar.
Leave these products for 20 minutes, stirring occasionally until the sugar melts. In a dry bowl, beat the cream. With stirring, add 4 tablespoons of lemon to the port and stir vigorously until the cream thickens again.
Beat the egg whites into foam and add them to the cream-lemon mixture. Distribute the prepared mixture into 6 cups, put them in the refrigerator for 1 night.
Remove from the refrigerator at least 10 minutes before serving. You can decorate with strawberries, raspberries or other fruits. Dust them with powdered sugar.