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Sweet Coffins

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Serves 1 - 10 Pieces

Another Czech recipe from my mother's family. They are called "coffins" because of the tin used to make them, but they can be made in pretty much any shaped mould. The ingredients are very simple: egg yolk and icing sugar, and in this respect they are similar to meringues in texture, though denser and more "eggy" in flavour. They form a hollow in the centre - another reason for the name, and they may be filled with whipped cream or dark chocolate mousse (nothing too sweet as they are very sweet to begin with).

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  • 165g icing sugar
  • 4 large yolks
  • dash of vanilla essence
  • 4 drops lemon juice
  • Unsalted butter for the moulds.


    1. Preheat the oven to 190C / fan 170C / gas 5. Butter the surface of the mould shapes being used.
    2. Beat all the ingredients together until light.
    3. Fill each mould less than half full (the mix will expand).
    4. Place in the oven for a short time (10-15 min) until they have risen. Then turn the oven down to a low setting (120C / fan 100C / gas 0.5) to dry out (min one and half hours). It is important not to leave them at the high temperature for too long or they will burn before drying out.
    5. Once dry, leave to cool. Fill if desired, and serve

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