Down under meringue with kiwi fruit and strawberry

8 servings

Ingredients

Quantity Ingredient
4 Egg whites
225 grams Caster sugar
1 teaspoon Corn flour
1 teaspoon White vinegar
Few drops vanilla essence
55 grams Nuts; chopped
2 Kiwi fruit
280 millilitres Whipped cream; yoghurt or creme
; fraiche.
450 grams Assorted kiwi fruits eg kiwi; raspberry,
; strawberry, passion
Fruit; peach, or any
; seasonal fruits

Directions

FILLING

TO DECORATE

Separate the egg whites from the yolks. Beat the whites together with half the caster sugar until stiff and forming peaks (approximately 5 minutes of beating). Fold in the remainder of the sugar, mixing gently. Add the corn flour, vinegar, vanilla essence and chopped nuts, mixing lightly before transferring to a lined swill roll tin.

To prepare the tin (approximately 9 inches x 13 inches x 1 inch) cut a piece of greaseproof paper roughly 2 inches larger than the tin. Grease the paper on the underside, snipping the corners of the paper to ensure an even shape. Transfer the meringue to the tin, flatten and bake in the oven at 150C/300F/gas 2 for 45-50 minutes. When cooked, remove from the oven and cover with a damp tea towel and leave to cool. Then turn out on to a tea towel or greaseproof paper.

To prepare the filling, mix together the chopped kiwi fruit with the cream, yoghurt or creme fraiche. Ensure the meringue is completely cold before spreading with the filling. Spread ⅔ over the top of the flat meringue and roll up. Then use the remainder to spread over the outside and decorate with fresh fruit.

Carlton Food Network

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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