Clare's Meringue Roulade
----------------------------------MERINGUE---------------------------------- 6 Egg whites 275 g Caster sugar 2 tb Icing sugar; sifted 2 ts Cornflour Vinegar ----------------------------------FILLING---------------------------------- 225 g Strawberries; hulled -- and quartered 1 Mango; ripe, peeled, -- cut into small cubes 450 ml Double cream; whipped 50 g Grated chocolate; optional --------------------------------FOR DUSTING-------------------------------- Icing sugar -----------------------------------SOURCE----------------------------------- -- Clare Latimer, Clare's -- Kitchen, The all-party -- cookbook, London, 1994 -- ISBN 0 7475 1704 5 -- Typed by Rene Gagnaux 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 until stiff. Continue whisking fast, then add the caster sugar a spoonful at a time. >>> Continued to next message * SLMR 2.1a * Hackers do it with computers. --- _ RoseMail 2.55 SectionsAbout Us© Quench Magazine |