Marshmallow Pudding

In a small saucepan, bring the water and sugar to a medium heat, stirring until dissolved

Leave it on the stove without stirring until it reaches the thread stage (test by lifting some of the pudding with your finger; if it forms a string that doesn't pull away easily, it's ready)

Beat the egg whites until stiff peaks form

With the mixer running, slowly pour in the warm pudding, allowing it to fall in a stream onto the pudding

Beat until thickened and cooled

Add the grated lemon zest, candied citrus peel, and mix well

Serve with whipped cream or your preferred topping

If preparing ahead of time, store in the refrigerator covered with plastic wrap for up to two days.