INGREDIENTS

INSTRUCTIONS

Australian Women's Weekly Cookbook (never fail recipe book)
METHOD: Beat egg whites with the salt until soft peaks form, gradually add
sugar beat until sugar is dissolved and mixture is of meringue consistency.
Beat in the vinegar and the vanilla.  Line the bases of two 20 cm(8 inch)
springform pans with greased greaseproof paper which has been lightly
dusted with corn flour. Spread mixture evenly into tins then sprinkle
ground hazlenuts evenly over both meringues ( you can swirl them through
with a small spatula if you like , I don't but thats just me) . Bake in a
moderate oven 35 to 40 minutes or until the meringue is crisp to touch;
release sides  and cool on base of pan.
Melt chocolate over a double boiler  allow to slightly cool then spread
evenly over the two meringue bases. When set place one base on serving
plate and cover with whipped cream arrange strawberries to cover.Place
second base, chocolate side down , on top of the strawberries cover the
whole thing with more whipped cream and decorate with whatever strawberries
you have left, it helps to halve them , and if you want really" speco"
presentation brush them with sieved strawberry jam for a nice glaze.
Refrigerate till service  and cut carefully.
Posted to FOODWINE Digest 26 October 96
Date:    Sun, 27 Oct 1996 13:35:45 +1100
From:    Karl Presser <morbil@VICNET.NET.AU>

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