• Stir the soup, cream, egg yolks, sugar, lemon zest and rum extract in a large bowl until the mixture is smooth. Stir in the noodles, raisins and almonds.
• Beat the egg whites in a large bowl until soft peaks form, using an electric mixer at high speed. Gently fold them into the noodle mixture. Spoon into a greased 2-quart shallow baking dish.
• Bake at 350°F. for 40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes.
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