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Ingredientes
- Â Â John Tovey
- 5 x egg whites chilled
- 250 gm caster sugar
- 3 tsp cornflour
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 284 ml (a large carton) double cream
- 2 Tbsp. caster sugar
- 2 x rounded tbsps glace fruits minced
- Â Â icing sugar to decorate
Direcciones
- Grease and line a 23 x 28cm swiss roll baking tin with greaseproof paper.
- Preheat the oven to 140 degrees C1275 degrees F/ gas mark 1.
- Beat the egg whites in a scrupulously clean cool mixing bowl till they are stiff glossy and have quadrupled in size.
- Add in the sugar a Tbsp. at a time beating constantly.
- Stir in me cornflour vinegar and vanilla.
- Spread the mix proportionately in the prepared tin and bake for 30-40 min depending on whether you like a spongy marshmallow texture or possibly a firmer roll.
- Remove from the oven.
- Cover with a slightly damp tea towel.
- Leave to cold.
- Meanwhile gently whip the cream and caster sugar till hard.
- Mix in the glace fruits.
- Cut a fresh piece of greaseproof paper slightly larger than the baking tin and place it on a clean work surface.
- Sprinkle liberally with icing sugar.
- Remove the tea towel from the meringue and turn it out on to the greaseproof paper.
- Carefully peel off the lining paper and spread the paviova with the cream filling.
- Gently roll up.
- Dust with icing sugar before serving.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3g | |
| Recipe makes 8 servings | |
| Calories 11 | |
| Calories from Fat 1 | 9% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 6mg | 0% |
| Total Carbs 1.87g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.46g | 0% |
| Protein 0.18g | 0% |
