Haagse bluf (The Hague bluff)

A light dessert from Holland.

Ingredients

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• 3 egg whites
• One-eighth of a teaspoons cream of tartar
• 85g caster sugar
• 310ml fruit juice of your choice, eg blackcurrant, raspberry, redcurrant, cranberry

Method

1. Using a whisk or and electric mixer, beat the egg whites with the cream of tartar until foamy
2. Add the sugar gradually and beat until stiff
3. Add the fruit juice, a few drops at a time, beating constantly
4. Divide the mixture into glass or small bowls and serve

Serving suggestions

Serve with wafers or sponge fingers (Savoiardi biscuits) and fruit if desired

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