Serves 6

Ingredients (For Stiffened Egg Whites)

1. 5 egg whites

2. 40 g icing sugar

Ingredients (For Liquid Caramel)

1. 6 ml lemon juice

2. 500 g caster sugar

3. Zest of 1/2 lemon

6. 125 ml + 250 ml water

Preparation:

Make the Stiffened Egg Whites

1. Beat the egg whites until stiff and progressively add the icing sugar.

2. Pour the mixture into a square or rectangular pan (with high sides)

3. Place in the microwave at the maximum setting. First, cook for 1 minute (you will see the egg whites expand). Prick with a knife to make sure it is solid. If necessary, cook again for 1 minute.

Make the Liquid Caramel

1. Pour the lemon juice, sugar and 125 ml water into a pot. Cook at a high temperature for approximately 15 minutes.

2. When the mixture turns yellow, lower the temperature slightly  and gently add the remaining 250 ml of cold water (watch out for splashing). Heat again at high temperature for 2 minutes.

3. Let cool

Putting It All Together

1. Place the stiffened egg whites that you have just cooked in a microwave into cups or a slightly bowled plate.

2. Pour the English Cream (see Basic Recipes) onto the bottom  and then the caramel over the beaten egg whites.

You can decorate the dessert in a "mille feuilles" style. Draw straight parallel lines with the liquid caramel over the cream. Then, use a knife to cut the lines perpendicularly in alternate directions (appropriate for desserts served on plates)

Optionally, you may also sprinkle chopped almonds, lightly toasted in the oven over the dessert.