Once you taste this sweet sensation you won’t want to stop eating it. This dessert is one of the most simple, quick and unbelievably easy thing you will ever make. Your family and guests will be so impressed, you will be making it all the time. It is amazingly light, simply melting in your mouth. I discovered this recipe about a year ago. A friend of my mother’s, who got it from another friend, passed it on to my mother, who then passed it on to me. And now I’m sharing it with you, as I believe it is just too good to be kept a secret. As this recipe has been done quite a number of times, it has been improved to make sure that it always comes out perfect. Look out for the very important hint and make sure you always follow it, to avoid possible dissapointments.
Ingredients
4 egg whites
3/4 cup (165g) caster sugar
1/3 cup (40g) flaked almonds
300ml thickened/whipping cream
150g fresh raspberries
150g fresh blueberries
150g fresh strawberries (cut into small pieces)
Note: If you find that some of the fresh fruit is not available or too expensive, simply substitute it for something available.
Method
- Preheat the oven to moderate (180C). Grease a 25cm x 30cm Swiss roll pan; place a strip of baking paper to cover the base of the pan and extend over the two opposite sides.
- Beat the egg whites in a small bowl with an electric mixer until soft peaks form, gradually add the sugar, beating until dissolved between additions. Hint: Make sure you beat the egg whites with the sugar for 10 minutes. It helps if you have a mixer on a stand.
- Spread the mixture into the prepared pan, leaving a 1cm border to allow meringue to spread; sprinkle with the almonds. Bake in a moderate oven for about 12 minutes or until the meringue is browned lightly.
- Meanwhile, cover a wire rack with a sheet of baking paper. Invert the meringue onto the paper, remove lining paper and cool. ( Make sure the meringue is still warm when removing the lining paper, once meringue cools, the paper will be very hard to peel).
- Whip the cream until soft peaks form; spread mixture over the meringue. Top with half of the fresh fruit. Roll the meringue firmly from the long side, using the baking paper to guide the meringue as it rolls.
- Serve the meringue roll with the rest of the fruit spread around it.
