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Light, fluffy and utterly delectable!
Caster Sugar 60 g
Water 1 tablespoons
Egg, whole, raw 3 medium, raw, separated
Irish Cream Liqueur 1 pub measure, standard
Whipping Cream 3 tablespoons, level
Cocoa Powder ½ tablespoons, level, (optional)
- Reserve 1 tbsp caster sugar. Place the remaining sugar and water in a small heavy based saucepan. Heat gently until the sugar dissolves, then boil rapidly for about 1 minute until the mixture is syrupy, but not caramelised.
- Whisk the egg whites in a grease-free bowl until stiff, then slowly add the sugar syrup, beating well to thoroughly combine.
- Put the 3 egg yolks, remaining sugar and liqueur in a large heatproof bowl. Position the bowl over a saucepan of gently simmering water and whisk until thick and frothy. This will take at least 5 minutes. Whisk in the egg white mixture. Share between 6 glasses. Chill in the fridge.
- Whisk the whipping cream until it holds its shape. Use to top the desserts, then serve at once, sprinkled with the cocoa powder (if using).