Preheat oven to 180 °C (Gas Mark 6).
Separate the egg whites from the yolks and place them in two bowls. Add the cream cheese, mustard, and heavy cream to the bowl with the yolks. Stir until a smooth, even mixture is formed.
Beat egg whites with a pinch of salt until stiff, then carefully fold into the batter with a spatula, lifting the batter to retain the air.
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