Instructions: Beat egg whites until stiff, add one tablespoon of measured sugar and beat again about a minute. Fold in remaining sugar adding the sifted cocoa with last spoonful of sugar.

Pipe small rounds onto bakewell paper and bake 1/2 hour at l00C (210F). When cool turn over and press in centres.

Mix whipped cream with a little cinnamon and icing sugar and a good dash of Cointreau and pipe around base.

Decoratively arrange sliced fruits over cream.

Use egg yolks to make a custard.

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