Prep 3 mins
Cook 10 mins
"The citizens of The Hague are often accused, rightly or wrongly so, of bragging or showing off. The following recipe, "The Hague Bluff" is so named because it produces quite a fluffy dessert out of practically nothing. It is a great favourite with Dutch children." Posted for Zaar World Tour '06
- Put raspberry syrup, sugar and the unbeaten white of egg in a deep bowl or in an electric-mixer.
- Beat by hand 10 minutes or more, the idea being that the longer one beats, the more one gets.
- Serve with a wafer or a lady finger.
- In Holland it is made of red currant juice, but I believe that is not available in the shops in England and America.
- But you can choose raspberry syrup as a substitute.
I have this recipe in a Dutch Cookbook. I make it using fresh raspberries instead of syrup. If you use fresh berries, you will need to mash them before adding them to the other ingredients. You could use any berries you want. I've made it with strawberries and blackberries with great results. We really love this. My children love to help make it because it is so easy and makes so much. I usually serve it with Nilla Wafers. It will make quite a bit - the longer you beat it, the more you get.