To begin, place chopped apple and berries in a saucepan with 150g sugar. Cook over low heat for 10–12 minutes until soft. Blend until smooth and strain to remove seeds. Let the purée cool completely before continuing.

Once the purée is cool, measure out 200g. Add egg white and vanilla extract to the purée and beat using a stand mixer on high speed for 6–8 minutes until thick, pale, and glossy. Continue to the syrup stage while mixing.

In a saucepan, combine agar agar powder with 150ml water. Let it sit for 5 minutes to bloom. Add 200g sugar and bring to a boil. Simmer for 4–5 minutes, stirring constantly, until syrupy but not caramelised. Proceed quickly to the next step.

With the mixer still running on medium speed, carefully pour the hot agar syrup into the whipped fruit mixture in a thin, steady stream. Beat for another 2–3 minutes until the mixture thickens and holds its shape. Act fast, as agar sets quickly.

Spoon the mixture into a piping bag fitted with a star nozzle. Pipe rounds onto baking paper in pairs of equal size. Leave a little space between each one for airflow. Move to resting.

Allow the piped zefir to rest at room temperature for 8–10 hours, preferably overnight, uncovered. The surface should become dry and lightly tacky while the interior remains soft.

Once set, gently lift the zefir pieces and match into pairs. Press them together to form the classic double swirl. Dust generously with icing sugar or a mixture of icing sugar and cornflour.

Serve Zefir at room temperature. It pairs beautifully with tea or light desserts. Presentation tip: Place in paper cases or wrap in cellophane for gifting. Store in an airtight container for up to 5 days.