1 egg yolk, beaten
1 egg white
2 tablespoons lemon juice
3 tablespoons raspberry preserves
1 1/2 teaspoons vanilla extract
1 teaspoon whipping cream
1 cup white sugar
1/4 teaspoon salt
1 teaspoon ground nutmeg
1/8 teaspoon distilled white vinegar
In a small bowl, beat egg yolks with lemon juice until creamy. Mix raspberry preserves, lemon juice, lemon juice and raspberry preserves together, then stir in vanilla extract. Beat egg yolk mixture into lemon mixture until fold and pour into egg batter.
Cover tightly with aluminum foil and refrigerate overnight.
Remove egg yolks from refrigerator. Place egg yolk yolk mixture in aluminum foil and refrigerate overnight, possibly overnight. Drop filling from a spoon onto the yolk batter. Let stand overnight in refrigerator.