Wine Cream (German)

This is what Germans serve when they want something lighter than cake but more interesting than pudding.

Dry white wine gets whisked with eggs and sugar over a double boiler until it’s frothy and thick, with lemon and orange zest adding bright citrus notes.

Chill it down and serve with a dollop of whipped cream for a dessert that feels both sophisticated and effortless.

Pro Tips

• Use a whisk or fork to beat constantly while cooking
• Keep the water in the double boiler at a gentle simmer, not a rolling boil
• The mixture is ready when it coats the back of a spoon
• Chill for at least 2 hours for the best texture
• Use fresh lemon and orange zest

Variations

• Try Riesling for a slightly sweeter, more aromatic version
• Add a splash of Grand Marnier or Cointreau for orange liqueur depth
• Top with fresh berries for color and tartness