Yield: Serves 8.
Add the egg mixture to the double boiler and cook, stirring constantly, for 2 or 3 minutes or until the mixture coats the spoon.
Let stand until cold, then chill until slightly thickened. Beat the egg whites until foamy; then add to them the remaining 1/2 cup sugar gradually and continue beating until stiff but not dry. Fold in the gelatin mixture. Stir in the vanilla and pour into eight parfait glasses.
Chill until firm and serve garnished with fresh strawberries, raspberries or peaches.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111