Lemon Mallobet
Ingredients
Instructions
- Melt marshmallows in top of a double boiler with water.
- When disolved, add juice of lemon, and 2 tablespoons sugar.
- Put in refrigerator to jell (5-6 hours or overnight).
- When jelled, fold with teaspoon. (this is to break up the gel enough that it will mix with a merangue, so don't be afraid to attack it a bit)
- Beat 2 egg whites to stiff peaks with 1 tablespoon sugar.
- Fold the egg whites into the jelled mixture and freeze.
- For the sauce: beat all of the ingredients together (less vanilla). Place in a double boiler. Stir until thick (do not boil). Add vanilla, let cool, and pour over frozen dessert.
Nutrition & Diet Analysis (per serving)
720
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).