Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 dozen ladyfingers
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 8 eggs, separated
- 1 cup sugar
- pinch salt
- 3 tablespoons lemon zest
- 1/2 cup lemon juice
- 1 cup sugar
- Whipped cream
- Lemon slices
- Fresh strawberries
Directions
Line the bottom and sides of a 9-inch springform pan with ladyfingers. Set aside.
Soften gelatin in water, let stand 5 minutes.
Combine egg yolks, 1 cup sugar, and salt in top of a double boiler; beat well.
Bring water in bottom to a boil.
Reduce heat to low, cook, stirring constantly until sugar dissolves.
Add lemon zest and juice, cook, stirring constantly until mixture thickens and coats a metal spoon.
Add gelatin, stir until combined. Cool.
Beat egg whites (at room temperature) until foamy; gradually add 1 cup sugar, 1 tablespoon at a time, beating until soft peaks form.
Fold egg whites into custard mixture
pour into springform pan.
Chill until firm (4-5 hours).
Unmold on a serving platter; garnish with piped whipped cream, lemon slices and strawberries.