Another recipe from Joe Trivelli, Head Chef at the River Cafe, London
Place the gooseberries in a pan with 40g of the sugar and place on a medium heat. Cook for 8 minutes until softened, then cool.
Mix another 40g of sugar, the wine, grappa and the grated zest and juice of a lemon together. Once the sugar has more or less dissolved, stir in the cream. Whisk at a medium speed until thick.
Whisk the egg whites to peaks, in a clean bowl, adding the remaining sugar halfway through. Fold this by hand into the cream, then add the gooseberries. Spoon into 4 glasses and chill in the fridge for a few hours.