Instructions: Whip the egg whites very stiff with the icing sugar and a pinch of salt.

Chop the other ingredients coarsely, fold into the whipped egg white very gently mixing from the bottom up.

Coat a rectangular mold with butter and castor sugar, place the mix in the mold and bake at 170 degree for 25 minutes.

Let cool for 15 minutes than take out of the mold.

Serve with creme englaise or fresh cream

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