2 free-range egg whites
2 tbsp icing sugar, sifted
150ml/5fl oz double cream
2 tbsp Greek-style yoghurt
2 tbsp honey
3 cooked vacuum packed chestnuts, chopped
2 tbsp walnuts, chopped
Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Gradually add the sugar, whisking continuously, until stiff peaks form.
Place on a plate in the microwave for five minutes on high power, or until the meringue is set.
Whip the cream until soft peaks form when the whisk is removed, then fold in the yoghurt and honey.
Serve the yoghurt honey cream on top of the meringue, and scatter over the chopped chestnuts and walnuts to serve.
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