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Receta Coffee Meringue Roll
by Global Cookbook

Coffee Meringue Roll
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  Raciónes: 6

Ingredientes

  • 4 x egg whites
  • 3/4 c. sugar (caster)
  • 2 Tbsp. coconut, dessicated
  • 1 Tbsp. sugar (caster) extra
  • 3/4 c. cream
  • 2 tsp coffee pwdr
  • 1 Tbsp. Tia Maria
  • 1 tsp vanilla essence

Direcciones

  1. Prepare a 25cm X 30cm Swiss roll tin by greasing, lining with greaseproof paper, greasing and dusting with cornflour. Shake tin to remove excess cornflour.
  2. Meringue:Beat egg whites in a small bowl with electric mixer till soft peaks form, gradually add in sugar, beat till sugar is dissolved.
  3. Spread mix proportionately into spring roll tin. Sprinkle meringue proportionately with coconut and extra sugar.
  4. Bake in a moderate oven for 10 min or possibly till meringue is hard to touch.
  5. Remove from oven, turn onto a sheet of greaseproof paper and carefully peel off paper. Cold to room temperature.
  6. Spread meringue with filling, roll up carefully and serve sliced.
  7. Filling:Beat cream with combined coffee, Kahlua and vanilla till hard peaks form.