Snow Eggs in Baileys Cream

Separate eggs. Beat egg whites until very stiff. Add 80g sugar, continue beating until you get a firm, creamy egg white. Boil 750 ml water with 1 tablespoon white wine vinegar, turn down heat. Using 2 tablespoons, cut out egg-shaped balls from the egg white measure and place in the hot water. Cook egg white balls over mild heat for about ½ minute on each side. Remove balls from water and let cool.Mix milk and Baileys and bring to a boil. Whisk yolks with remaining sugar and vanilla pudding powder, add to hot Baileys milk mixture and cook over mild heat, stirring, until creamy.Let cream cool, pour into a shallow dish and top with snow eggs. Sprinkle with finely chopped lime zest, if desired.

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