INGREDIENTS

INSTRUCTIONS

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.
--- þ RoseMail 2.55á:  ILink: Synapse BBS - Gatineau, Que
819-561-4321  |OLX$SOM| BBS: SOURCE Conference: 428,ChocolateIL Number:
13  Reply-to: 0 Private: No Receipt: No ExHeader: No Date:
1994-09-19,21:04 From: CARL BERGER To: ALL Subject: recipes 4/18
Flags:  >>> Continued from previous message The mixture should be thick
and  white.  Using a serving spoon, fold in the icing sugar and
cornflour and add  a few drops of vinegar.  Put into the baking tray,
smooth and bake for 30 minutes or until set  on the top BUT STILL SOFT
IN THE MIDDLE. Cool.  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 evenly 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, chill ana
serve. Cut in slices like Swiss  Roll.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini  :Source         :
Clare Latimer, Clare's Kitchen, The all-party  cookbook,  Gagnaux

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 100
Calories From Fat: 15
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 552.3mg
Potassium: 40.8mg
Carbohydrates: 10.1g
Fiber: 3.4g
Sugar: <1g
Protein: 3g