Put the egg yolks and caster sugar into a heatproof bowl over a saucepan of hot water and whisk until the mixture is thick, light and creamy. Soften the cheese in a mixing bowl and beat in the honey, lemon rind and juice and the whisked egg and sugar mixture. Allow to cool.

Whip the cream until it is thick and fold into the cheese mixture. Spoon into stemmed glasses and chill. Decorate with angelica leaves and serve with sponge fingers or wafers.