Title: Clare's Meringue Roulade
Categories: Dessert
Yield: 8 Servings

MERINGUE
6		Egg whites
275	g	Caster sugar
2	tb	Icing sugar; sifted
2	ts	Cornflour
		Vinegar
FILLING
225	g	Strawberries; hulled - and quartered
1		Mango; ripe, peeled, - cut into small cubes
450	ml	Double cream; whipped
50	g	Grated chocolate; optional
FOR DUSTING
		Icing sugar
SOURCE----------------------------------- - Clare Latimer, Clare's - Kitchen, The all-party - cookbook, London, 1994 - ISBN 0 7475 1704 5 - Typed by Rene Gagnaux

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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|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.

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