For Approx. 6 Doughnuts

• ½ × recipe for sponge cake batter

For the Filling

• 4 egg yolks (reserve the egg white!)
• 100 g (approx. 4 oz/½ cup) sugar
• 40 g (1½ oz/⅓ cup) cornflour (cornstarch)
• 400 ml (14 fl oz/1⅔ cups) coconut milk (whole tin)
• 30 g (1 oz/5 tsp) butter
• zest of ½ lemon

For the Meringue

• 4 egg whites
• pinch of salt
• 250 g (8 oz/1 cup) caster (superfine) sugar

First prepare the filling: in a bowl beat the egg yolks with the sugar and cornflour until foamy using a hand blender.

Heat the coconut milk in a frying pan. Stir a full tablespoon hot coconut milk through the egg batter and then add all of the coconut milk. Return the coconut mixture to the pan and bring to a boil, while stirring. The cream will thicken. Beat the chilled butter swiftly through the cream. Add the lemon zest and immediately remove the pan from the heat.

Pour the cream into a piping bag or clean mixing bowl and allow to fully cool.

Prepare the sponge cake batter.

Grease a baking sheet and line the bottom with baking paper. Pour the batter onto the sheet and spread to approx. 1.5 cm (½ inch) thick. Bake the cake until done in approx. 15–20 minutes. Leave to cool.

Cut out circles with a glass. Plan 2 circles per person.

Beat the egg whites until stiff, add a dash of salt. Add the caster sugar, spoonful by spoonful, and beat into stiff white peaks. Cover half of the cake rounds with two generous tablespoons of lemon filling. Top with a cake round.

Generously spread the beaten egg white on the doughnuts, on all sides. Use a spoon to slightly swirl the foam thus creating peaks in the mixture.

Line the baking sheet with baking paper.

Using a spatula, carefully arrange the doughnuts on the baking sheet and place in a fan-forced/convection oven with grill preheated to 175°C (340°F/Gas 4) for a further 5 minutes in order to colour them. Serve quite quickly.