150ml whipping cream
100ml caster sugar
1/2tsp vanilla extract
1 small lemon
200ml crème fraîche (full fat)
6 digestive biscuits
Crumble the digestive biscuits and place in the bottom of a baking tin (20-25cm diameter).
Bowl 1: Beat egg whites until stiff.
Bowl 2: Whip the cream until stiff peaks.
Bowl 3: Mix egg yolks, suar, vanilla extract, juice and rind of lemon and crème fraîche until smooth.
Add the cream into mixture 3 and finally fold in the egg whites.
Pour the mixture over the digestive biscuits and place in freezer for 2-3 hours.
Take the cake out from the freezer 20 minutes prior to eating, remove from tin and place on a serving plate.