INGREDIENTS

INSTRUCTIONS

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 2/3 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
http://www.cfn.co.uk/  Posted to Digest bread-bakers.v097.n, converted
by MM_Buster v2.0l.

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“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 84
Calories From Fat: 39
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 29mg
Potassium: 150.4mg
Carbohydrates: 8.4g
Fiber: 1.5g
Sugar: 2.3g
Protein: 3.4g