ORANGE MERINGUE

ORANGE  MERINGUE:


INGREDIENTS:

6  jumbo egg whites
350  g castor sugar
1  tbsp  cornflour
1  tsp  white vinegar
1  tsp  orange or vanilla essence
500  ml  thick cream
Grated peel of one orange
2  tbsp  orange juice
500  g raspberries or sliced strawberries

METHOD:

• Whisk egg whites until stiff, then whisk in sugar, 1 tbsp at a time.
• Reserve 1 tbsp sugar to mix with cornflour, then whisk this in. Beat in vinegar and essence.
• Spread meringue out in a buttered, parchment-lined, 30-40 cm long baking pan and bake for 25 minutes at 170C, or until golden.
• Leave to cool completely in pan, then turn out on to greaseproof or waxed paper sprinkled with icing sugar.
• Whip cream, orange peel and juice until stiff. Spread over meringue and sprinkle berries over evenly.
• Roll up lengthways, transfer to a platter and serve immediately or chill until needed.

NOTES :  Fresh granadilla pulp stirred into the cream is a delicious variation.