4. Once thickened, remove from the stove and strain out the lemon peel and vanilla pod. Add the egg yolks, continuing to whisk and fold in the beaten whites.
5. Pour into a serving bowl (a patterned glass bowl is nice) that you have previously rinsed out with cold water. The bowl should still be wet.
6. Cover with wet tea towel to avoid a top skin. Refrigerate for around two hours until set. You can also add almond slivers into the mixture to give the griesmeel some crunch.
7. To serve, unmould on to a plate and offer the berry compote.
Berry compote
1. Mix 2 cups of frozen or fresh berries with half a cup of sugar.
2. Bring to the boil adding a tablespoon of cornflour and whisking to avoid lumps.