Sibérienne with stew
Preheat the oven grill. Beat the egg whites half stiffly with half of the icing sugar and beat the rest of the sugar until the protein shines and stays upright.
Take the dish with ice from the freezer and pour on an oven-proof plate or dish. Spread the whipped egg white evenly, but not too neatly over the cake layer.
Put briefly under the grill to color the points of the protein or use a gas burner.
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