Egg Pudding with Dried Apricots and Crunchy Topping ("More Than Enough")

Place the apricots in a saucepan; cover with water and bring to a simmer

Cool, let it cool slightly, then strain through a liquidizer. Reserve

Beat the egg whites until stiff peaks form, gradually add sugar

Add lime zest

Beat until firm and smooth

Add the apricot mixture and mix well

Bake in a water bath in a ring mold coated with butter and powdered sugar

Bake in a moderate oven with the door slightly ajar

For the crunchy topping, melt butter in a pan, add powdered sugar, and when it forms a golden paste, add chopped almonds or chestnuts

Mix well

Pour onto a plate, let it cool, then flip over

Cover with whipped cream and refrigerate until serving time

Just before serving, sprinkle with crunchy topping, serve chilled.