Whisk till texture thicken. Add withinside the yolks, one at a time. Mix till they’re properly incorporated.
Mix the egg whites on low pace till foamy or fluffy.
Add in best sugar in three batches. Continue blending in medium pace. Mix till tender peak. Add a small
part of the egg whites into the yolk aggregate. Fold lightly with a whisk.
Transfer this yellow aggregate into the huge part of egg whites. Then fold lightly till aggregate is even.
Transfer the aggregate right into a 21 x 21 x 7cm mould, covered with non-stick parchment paper.
