reduced fat oil spread
1 tbs, plus extra 1 tbs for egg whites
reduced-fat vanilla custard
3 tsp, 1 tsp is extra to dust
Coffee and chicory essence, concentrate
- Place a large baking tray on the top shelf of the oven. Preheat oven to 180°C or 160°C fan-forced. Lightly grease six 2/3-cup (160ml) capacity ovenproof dishes with spread. Lightly dust with 1 teaspoon sugar, turning to coat sides.
- Using electric beaters, beat egg whites in a clean, dry bowl until stiff peaks form. Gradually add extra sugar, beating for 30 seconds or until sugar has dissolved.
- Meanwhile, whisk custard, cocoa and essence in a small bowl until combined. Gently fold custard mixture into egg white mixture.
- Divide mixture evenly among prepared dishes. Place on tray in oven and bake for 18–20 minutes or until puffed and light golden. Serve immediately dusted with extra cocoa.