Rina never cooks for herself, and inviting friends around for Sunday lunch is now a tradition for her (when regulations allow). I sent Andrea round to film Rina and best pals Frida, Anna and Chichi. On Rina's menu is tagliatelle with a meat and mushroom ragù, braised rabbit (or chicken), and lemon pudding:
3 free range eggs, separated
3 tablespoons castor sugar
1 large unwaxed lemon, boiled until very soft, blitzed to a puree
butter and sugar to coat a souffle dish 20cm/8 inches in diameter
Whipped cream to serve
Cream the yolks with the sugar, whip the whites until stiff peak stage. Once cold, stir the lemon puree into the yolk mixture, fold in the egg whites. Pour into a well buttered and sugared soufflé dish and bake, loosely covered baking paper in for 40 minutes at 200C.