Snow eggs with blackberry fool

1.Preheat oven to 180°C/350°F.

2.Grease three oven trays. Trace eight 11cm (4¼-inch) rounds, about 5cm (2 inches) apart, onto three sheets baking paper to use as a guide; line trays with paper, marked-side down.

3.To make snaps, stir butter, brown sugar and golden syrup in small saucepan, over low heat, until smooth. Remove from heat; stir in sifted flour and juice. Using a wet, thin metal spatula, spread mixture into marked rounds on trays.

4.Bake snaps about 12 minutes or until they bubble and are golden brown. Slide a thin metal spatula under each snap to loosen; working quickly, shape one snap over back of silicone egg poacher mould. Transfer to wire rack to cool. Repeat with remaining snaps.

5.To make snow eggs, half fill a large frying pan with water; bring to the boil. Reduce heat to gentle simmer. Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add icing sugar, about one tablespoon at a time; beat about 5 minutes, or until mixture is thick. Spoon ½ cup of the meringue mixture into greased silicone egg poacher moulds; smooth surface. Place moulds in simmering water about 5 minutes or until meringue is firm. Using slotted spoon carefully remove moulds from pan; stand 1 minute. Transfer snow eggs onto baking-paper- lined tray; gently turn moulds inside out to release the snow eggs. Repeat with remaining meringue mixture.

6.Make blackberry fool. Roughly mash blackberries in small bowl with fork. Beat cream in another small bowl with electric mixer until soft peaks form; fold in custard, then blackberries for a marbled effect.

7.Divide blackberry fool into serving glasses; top with snow eggs and snaps. Dust with sifted extra icing sugar.

8.Carefully place the meringue-filled silicone egg poaching moulds into a large wide shallow pan of simmering water. We cooked two at a time, but more can be cooked together.