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Owlings Nest Dessert

Owlings Nest is a meringue-based dessert named after the bird that frequents Cefalu and Goshen regions.  Colloquially referred to as “nest” it is a cake like meringue with a crispy crust and soft, light inner.  

The dessert is believed to have been created to honour the rare Owl and where it was created has been a source of argument between the two regions for many years, but my research does show that it first appeared in Goshen.

The dessert is a popular dish and an important part of the regional cuisine of both countries, and is frequently served during celebratory or holiday meals such as Feastday lunch.


150ml egg white (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
2 tablespoons corn flour (corn starch), sifted
2 teaspoons white vinegar


1. Preheat oven to 150°C (300°F).

 2. Place the egg white in the bowl and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper.

 3. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the nest to cool completely in the oven.

 4. Decorate with your desired toppings.

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