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1 Meanwhile, separate the eggs and whisk the whites until soft peak stage.
2 Whisk double cream to soft peak stage then fold into egg mixture.
3 In a clean bowl, whisk 3 egg whites to soft peak stage.
4 Beat egg whites to a soft peak and gently fold into the batter.
5 Stop when it reaches a very soft peak consistency.
6 This is a little bit, you know, soft peak .
7 Whisk the egg whites to soft peak stage, adding a pinch of salt for taste.
8 Whip the cream with the mascarpone and vanilla until soft peaks form.
9 Pour the cream into a bowl and whisk until soft peaks form.
10 Beat whites on high for 2 minutes until they form soft peaks .
11 Using a beater, whip the egg whites until they form soft peaks .
12 In a stainless-steel bowl beat the double cream until soft peaks form.
13 In a stainless steel bowl beat the cream until soft peaks form.
14 Beat egg whites until soft peaks form; gently fold into the batter.
15 When you're ready to serve, beat the egg whites to soft peaks .
16 Meanwhile, whip the cream with the confectioners' sugar to soft peaks .
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