Put the egg whites into a medium bowl, add the sugar, and whip by hand or by machine until the whites form firm but not dry peaks. Whip the cream by hand or by machine until it forms soft peaks.

Fold the cream into the beaten egg whites.

Scoop some of the crisp into each of four soup plates or bowls.

Add a dollop of light whipped cream and garnish with a sprig of fresh mint. Or, serve the crisp with ice cream or frozen yogurt.