Icing sugar Clare Latimer, Clare's Kitchen, The all-party cookbook, London, 1994 ISBN 0 7475 1704 5 Typed by Rene Gagnaux
INSTRUCTIONS
MERINGUE
FILLING
FOR DUSTING
SOURCE
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
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>>> 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
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