1.   Combine the egg whites and brown sugar and beat until soft peaks form.

2.   Whisk the double cream with the honey and whisky to form soft peaks and serve with the pudding.

3.   Whisk the egg whites until they form soft peaks.

4.   Whip up the cream into soft peaks and fold it into the yoghurt.

5.   The recipe says to beat the cream until it forms soft peaks.

6.   Beat egg whites and salt together until soft peaks form.

7.   Beat the egg whites at medium speed until they turn from opaque to white and begin to hold soft peaks.

8.   Beat whites until they hold soft peaks.

9.   Beat at medium speed until soft peaks form.

10.   Beat cream to soft peaks, then fold it into dry mixture.