A stunning centrepiece dessert for the table, achieved relatively simply.
You will need
4 Egg whites at room temperature (large and free range)
1/2 cup of Caster Sugar
1/3 to 1/2 cup of chopped Macadamia Nuts (or chopped toasted Hazelnuts)
300mls of Whipping Cream
2 tablespoons of Icing sugar for the cream (optional)
1 cup (or more) of Fresh Mixed Summer Berries such as Raspberries, Blueberries,
Loganberries, Sylvan Berries, Kerri Berries.
Cornflour for dusting
Pre heat oven to 190c
For the Meringue
Beat the egg whites for 2/3 minutes, until soft peaks, add the caster sugar and continue beating for at least 5 minutes.
Whilst the egg whites are beating, take a Swiss roll tin/baking tray-
line with baking paper, spray with cooking spray or brush
with neutral flavoured oil and sprinkle heavily with corn flour all over bottom and sides.
Evenly spread the meringue mixture in the baking tray.
Sprinkle with the chopped nuts and bake in the oven for 10 minutes.
After 10 minutes take out of oven - lay a clean tea towel aver meringue holding the sides of the tray
turn teat towel and tray upside down to turn meringue out onto tea towel.
Remove tray and carefully lift off baking paper.
Leave for about 8 minutes while you make the filling
For the Cream Filling
Whip the cream until really stiff, add a couple of teaspoons of icing sugar if you wish to sweeten it slightly.
Spread evenly over the meringue - sprinkle the berries on top of the cream and using the tea towel gently
roll up the meringue on the long side - taking car not to wrap too tightly or it will split.
Slide onto the serving platter and refrigerate until serving time.
Fresh berries, with a touch of lemon, icing sugar and maybe a liqueur,
blitzed in the blender and then strained make a wonderful sauce accompaniment.
15th December 2006
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