Scrape the hard rind off the rolls, then cut them in half. Separate eggs from the yolk. Mix egg yolk, sugar, vanilla extract and lemon zest in a bowl, soak the scraped rolls in it.
Shake off liquid, then turn in beaten egg white and bread crumbs.
Fry in oil or (clarified) butter until golden brown, then turn in sugar and cinnamon.
Wine sauce:
Place a bowl in a hot water bath, pour in the wine and warm up. Then add the egg yolk and sugar and stir until creamy for 4 to 5 minutes.
Next step place the bowl in ice water and beat the mixture until it becomes frothy for 3 to 4 minutes, and until cooled off
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe.
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