Preparation:
Beat the egg yolks with the icing sugar until creamy. Whisk the egg whites until stiff. Beat the cream until thick but not stiff. Mix the marmalade into the egg yolk mixture, add the cream, then the egg whites. Mix gently, then pour into a container, cover, seal and freeze for at least 6 hours. Soften in the fridge for 1 hour before serving with shortcake biscuits. |
