Ingredients:

• 1 ¼ cups (310 ml) sweet white wine
• grated rind of 1 lemon
• 4 eggs, separated
• ½ cup (125 ml) white sugar
• 3 tbsp (45 ml) cornstarch
• ¼ cup (60 ml) water
• juice of ½ lemon
• ½ lb (225 g) white Muscat grapes
• ½ lb (225 g) black grapes
• ¼ cup (60 ml) brandy
• 1 egg white
• ¼ cup (60 ml) sugar

Procedure:

1. Boil white wine and lemon rind for 2 minutes. Blend egg yolks with ½ sugar. Mix cornstarch with water to form a smooth paste. Whisk into yolks. Gradually stir in hot wine.
2. Cook yolk mixture in top of double boiler over simmering water until thick, stirring all the time. Remove from heat.
3. Whisk 4 egg whites until stiff peaks form. Add remaining sugar gradually, beating until thick and glossy. Fold in warmed egg custard with lemon juice.
4. Reserve some grapes for decoration. Halve and seed remaining grapes. Soak in brandy.
5. Beat remaining egg white. Dip rims of 6 tall glasses first into beaten egg white, then into sugar. Dip reserved grapes into beaten egg white and sugar. Allow to dry. Chill.

• 6. Just before serving, divide brandied grapes between glasses. Top up with custard mixture. Decorate with chilled frosted grapes.

Make 6 servings.