Homemade walnut whips (main picture)

Makes 12

For the cake base

• 50g unsalted butter
• 50g walnuts
• 50g ground almonds
• 50g caster sugar
• 50g icing sugar
• 25g plain flour
• 1 pinch fine salt
• 2 egg whites
• 25g espresso

For the marshmallow

• 1 egg white
• 50g caster sugar
• 40g water
• 0.5 tbsp golden syrup
• 1 pinch fine salt
• 0.5 tbsp vanilla extract

For the milk chocolate ganache

• 190g milk chocolate
• 170g cream

Step 1
To make the cakes, follow the method for the financiers recipe.

Step 2
Instead of baking them in financier moulds, use a mini cupcake tray greased with a little melted butter.

Step 3
For the marshmallow, have your electric mixer with the whisk attachment ready.

Step 4
Measure all the ingredients into the metal bowl of the mixer and put over a pan of boiling water (do not let the water touch the bottom of the bowl or it will cook the egg whites).

Step 5
Hand-whisk continuously until the sugar dissolves and the mixture is very warm to the touch.

Step 6
If using a sugar thermometer, whisk continuously for 2 minutes, or until it reads 70-75C – whichever comes first.

Step 7
Transfer the bowl to your electric mixer and whisk quickly until nearly stiff peaks form.

Step 8
Put the mixture in a piping bag with a large round nozzle.

Step 9
Pipe large blobs on to your cooled cakes, or use a spoon.

Step 10
To make the ganache, break the chocolate into small pieces and put in a heatproof bowl.

Step 11
Heat the cream until just bubbling, then pour it over the chocolate.

Step 12
Let it sit for 10 minutes, then stir until smooth.

Step 13
Drizzle over the walnut whips.

Step 14
Top with a walnut.

Step 15
Let them set for 15 minutes before serving.