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Beat the mixture until smooth and creamy.
Beat the mixture until it holds soft peaks.
Beat the mixture over the heat until it forms a smooth, thick, pale mass.
Add the milk and butter, and beat the mixture until smooth.
Add the zest and beat the mixture vigorously for around 5 minutes – tiring but important.
Beat the mixture on medium-high speed until airy and thoroughly mixed – about 2 minutes.
You can beat the mixture with a fork or small whisk, or shake the ingredients together in a jam jar.
Continue to beat the mixture as it sizzles in its pan for 2 minutes, as it thickens to a paste.
Off the heat, I added peppermint extract and followed the instructions to beat the mixture until it thickened.
Remove from the heat and beat the mixture vigorously for about 30 seconds before adding the port.
Remove from the heat, sieve the flour, salt and baking powder into the pan and beat the mixture together until it forms a thick paste.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com