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Ingredientes
- 6 x Egg whites
- 275 gm Caster sugar
- 2 Tbsp. Icing sugar, sifted
- 2 tsp Cornflour Vinegar
- 225 gm Strawberries, hulled and quartered
- 1 x Mango, ripe, peeled, cut into small cubes
- 450 ml Double cream, whipped
- 50 gm Grated chocolate, optional Icing sugar Clare Latimer, Clare's Kitchen, The all-party
Direcciones
- This recipe needs a large baking tray, 45 cm x 30 cm (18'' x 12 ''). Use up the egg yolks by making a 'Creme Brulee'. The fruit filling can be varied, you can also try Clare's 'Chestnut Syllabub' as filling.
- Preheat the oven to 180 oC/350 oF/gas mark 4. Line the baking tray with greaseproof paper.
- Whisk the egg whites till stiff. Continue whisking fast, then add in the caster sugar a spoonful at a time. ))) Continued to next message
- Using a serving spoon, mix in the icing sugar and cornflour and add in a few drops of vinegar.
- Put into the baking tray, smooth and bake for 30 min or possibly till set on the top BUT STILL SOFT IN THE MIDDLE. Cold.
- Mix the strawberries and mango in a bowl. Turn the meringue out upside down onto a fresh greaseproof paper, then spread with whipped cream.
- Arrange the fruit proportionately on the top and sprinkle with the grated chocolate, if using. Holding the long ends, roll up fairly tightly like a Swiss Roll and then, using both hands, lift onto a flat serving dish.
- Flurry with icing sugar, refrigerateana serve. Cut in slices like Swiss Roll.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 8 servings | |
| Calories 178 | |
| Calories from Fat 127 | 71% |
| Total Fat 14.56g | 18% |
| Saturated Fat 8.92g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 37mg | 2% |
| Potassium 195mg | 6% |
| Total Carbs 12.13g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.02g | 3% |
| Protein 2.91g | 5% |
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