Imagine a fantastical edifice of torrone and meringue made of raw, cooked and frozen egg whites, constructed using eggs from different birds. Neither the cooking, baking nor freezing determines the final character of this delicious tower, but the incorporation of air into the egg white.
For the torrone
Line a baking tray with parchment paper. Whisk the duck egg whites ( or use 3 standard egg whites ) until soft peaks form. Put the sugar, glucose, honey and 4 tablespoons of water into a pan. Stir over a low heat until a drop of the sugar mix turns crunchy when dripped into a glass of water. Take off the heat and slowly pour the sugar mix on to the egg whites, whisking all the time until the mixture is glossy. Toast the nuts then add. Spread the mixture at around 3cm thickness over the parchment paper on the baking tray. Leave to cool and firm up overnight, then cut into squares.
For the meringue
Preheat the oven to 130°C. Scrape the seeds from the vanilla pod. Put the egg whites into an absolutely clean and dry bowl. Add the sugar and whisk until stiff peaks form. Add the vanilla seeds. Fold in the cornflour. Line a baking tray with greaseproof paper and place the mixture on it in about 6 heaped spoonfuls, or pipe the mix into 6 mounds using a piping bag with a plain nozzle. Bake for 50 – 60 minutes until crisp but still pale on the outside and slightly gooey on the inside.
For the frozen egg white
Slit open the vanilla pod and scrape out the seeds. Whisk the ostrich egg white ( or use 15 standard egg whites ) until stiff. Carefully fold in the sugar and the vanilla seeds. Put the mass into a rectangular form and freeze for at least 3 hours. Take out of the freezer, cut into squares. Get creative and assemble your tower: each part is stackable and surprisingly strong so go big, go bold!
Serve with Fresh Air Flip
Cream together the egg yolk, muscovado sugar, Marsala wine ( or use maple syrup instead ) and sour cream. Pour into 4 highball glasses.