6 eggs, separated
¾ cup sugar
½ cup neutral oil
1 -2 cups pureed fruit mixed with 1 teaspoon lemon juice (Any kind of fruit, fresh or frozen, pureed in a blender of food processor. Try different combinations)
Beat the egg whites in a mixer with clean dry beaters until soft peaks form. Slowly add the sugar, tablespoon by tablespoon until the whites are stiff and glossy.
In a separate bowl, mix the yolks with the oil and mix until pale yellow and thick. Stir in a dollop of the whites, and then fold in the rest of the whites and the pureed fruit. Freeze for at least 7 hours before serving.