Damascus Pudding (My Favorite)

Place the damask fruits in a saucepan, cover with water and bring to a simmer

Let it cool, then puree in a blender. Reserve

Beat the egg whites until frothy, add sugar gradually

Add lime zest and beat until stiff peaks form

Fold in the damask fruit mixture

Pour into a buttered and floured mold, bake in a water bath

Bake at medium temperature with the door slightly ajar

For the caramelized topping, melt butter in a pan

Add sugar and mix until golden brown

Add ground almonds or hazelnuts and mix well

Pour onto a greased plate

Let it set, then break into small pieces

Allow the pudding to cool, then flip onto a plate

Top with whipped cream and refrigerate

Serve chilled, sprinkled with caramelized topping