Ingredients
2 servings
- 2 egg whites, at room temperature
- 1/2 cup superfine sugar
- 1 tsp cornstarch
- 1/2 tsp white vinegar or lemon juice
- 1/2 cup heavy cream
- 2 passion fruits
- A handful of berries or kiwi slices
Instructions
Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper
Whisk the egg whites to soft peaks in a very clean bowl
Add the sugar a spoonful at a time, whisking until thick and glossy
Gently fold in the cornstarch and vinegar
Spoon into four small nests and make a hollow in each
Bake for 60 minutes, then turn off the oven and let them cool inside with the door ajar
Whip the cream softly just before serving
Fill the nests with cream, fruit and passion fruit pulp
Tips
- Gluten-free; contains eggs and milk
- Any trace of yolk or grease in the bowl stops the whites from whipping
- Bake the nests a day ahead and keep them in an airtight tin; fill them just before eating
Check for allergies and intolerances before you start, and swap ingredients as needed.