This is a great light summer dessert and don’t worry about buying expensive bubbles as cava or prosecco work equally well.  You can make this in a jelly mould or in individual glasses – very nice served with some summer berries.  No cooking required!

Ingredients

4 eggs

85 gms caster sugar

¼ bottle champagne or prosecco

1 sachet gelatine

300 ml whipping cream

Method

1. Put a glass bowl over a pan of simmering water – do not let the bowl touch the water
2. Place 1 egg white, all the yolks and champagne into the bowl and whisk until creamy
3. Dissolve the gelatine in 3 tbsp. boiling water, then leave to cool
4. Add the gelatine to the egg and champagne mixture, then leave aside to cool
5. Beat the egg whites in a clean bowl to form soft peaks and gently fold into the champagne mixture
6. Whip the cream in a bowl until it forms stiff peaks. Fold into the egg white mixture then spoon into individual glasses or a large jelly mould if you prefer