Recipe: Our Ebengut foam rolls

You will need:

• 5 organic egg whites (be sure to save the yolks)
• 380g baking sugar
• 2 rolls of puff pastry
• Moulds for meringue rolls

And this is how it works:

Cut the puff pastry lengthwise into 2cm thick strips and wrap it around the rolls so that the pastry always overlaps by half. Bake the rolls at 180°C until golden brown – depending on the thickness of the pastry, this usually takes 15-20 minutes. While they are still hot, carefully remove them from the rolls with a slow twisting motion.

Mix the egg white with the sugar and heat it, but do not let it boil. Then whip it with a mixer until the mixture is cold.

Once the rolls are completely cool, you can fill them with the mousse, sprinkle with icing sugar and enjoy.

And the egg yolk?

It’s perfect for making delicious egg liqueur. Mix the yolks with ½ litre of cream, 200g of icing sugar and 1 packet of vanilla sugar. Heat it slowly, but do not let it boil. When it has cooled down completely, mix it with 200 ml of grain or alcohol and bottle it.

If stored in a cool place, the eggnog will keep for a few weeks in the fridge. And if you’ve made too much and need help using it up, come and have a drink with us!