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You can split the olives by beating lightly (without crushing) every olive with a wood gavel.
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Crack the eggs into a bowl, beat lightly and season with salt and pepper.
Break the eggs into a small bowl, beat lightly then add them, a little at a time, to the butter and sugar.
Break the eggs into a small bowl, beat lightly with a fork and fold into the batter with the chopped prunes and the sultanas.
Combine one egg white (at room temperature) with a few drops of water and beat lightly until the white shows a few bubbles.
Break the eggs into a bowl, season and beat lightly.
Beat lightly with a fork until smooth and creamy.
Beat lightly, then stir in the crème fraîche.
Scoop in the passion-fruit pulp and beat lightly until combined.
Meanwhile, put the egg yolks and vanilla seeds in a large bowl and beat lightly with an electric whisk.
Beat lightly.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com