Fruit Tenderness Trifle

Sponge Cake Base:

Whip the egg whites until they increase in volume 6–8 times. Gradually add the sugar in several stages. Gently fold in the egg yolks. Incorporate the flour and mix until smooth.

Sugar Syrup:

Combine sugar and water.

Cream:

Chill the dairy cream for 12 hours at +2...+6 °C. Whip in a mixer until the volume increases 3–4 times.

Fruit:

Add citric acid to cold water. Peel the banana and soak it in the solution for 5 minutes. Dice into cubes. Peel and dice the kiwi into cubes.

Assembly:

Assemble the dessert.