| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Egg whites |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Caster sugar |
| 1/2 |
ts |
Vanilla |
| 1 |
ts |
Vinegar |
| 1 |
tb |
Cornflour |
| 1 1/4 |
c |
(300ml) cream; whipped |
|
|
Strawberries; sliced |
|
|
Kiwi fruit; peeled and thinly sliced |
|
|
Passionfruit pulp |
INSTRUCTIONS
Place egg whites and salt in a large, CLEAN and DRY bowl and beat until
soft peaks form. (When eggs are drawn out of the bowl they should just fall
over at the peak). Gradually add the sugar, a tablespoonful at a time,
beating well after each addition.
Lightly fold in the vinegar, vanilla and cornflour.
Turn out onto a prepared (greased and floured) round plate and mould the
mixture into a large round shape (approx. 40cm in diameter) with an
indentation in the centre.
Bake at 120 c (this equals 250 f) for 1 1/2 hours or until firm to touch.
Cool in the oven.
When cool, place on serving plate, fill with whipped cream and decorate
with strawberries, sliced kiwi fruit and passionfruit pulp.
Posted to recipelu-digest Volume 01 Number 673 by
fairbros@enterprise.powerup.com.au on Feb 2, 1998
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