|4||Egg whites 4|
|1 cup||Fruit sugar* 250 mL|
|¼ cup||Sifted icing sugar; (approx.) 50 mL|
|¾ cup||Whipping cream or yogurt cheese or mango|
|; puree 175 mL|
|1 teaspoon||Pure vanilla extract 5 mL|
|1 cup||Sliced strawberries 250 mL|
|1||Mango; peeled and sliced 1|
Oil a 10"X15"/26cm X 34cm jelly roll pan. Line with parchment paper and oil again.
With a mixmaster or hand mixer, in a large bowl, beat egg whites until just turning opaque. Add sugar all at once and continue to beat 3 to 4 minutes until white and thick.
Spread mixture over prepared pan. Bake in a preheated 350F/180C oven for 12 to 15 minutes.
Dust the top lightly with icing sugar and turn out meringue onto a tea towel. Remove paper. Cool.
While meringue is baking, whip cream until light. Add 2 tbsp/25 mL sifted icing sugar and vanilla and beat until firm but not stiff.
When meringue is cool spread with cream. Place sliced strawberries and mangoes over the cream. Using the tea towel to help, roll up lengthwise.
Gently transfer to a long serving platter. Garnish with whole berries if you wish. Refrigerate if not serving right away.
* fruit sugar is sometimes called castor sugar, instant dissolving sugar or extra fine granulated sugar. You can buy it in grocery stores or make it by blending regular granulated sugar in a food processor for 30 to 40 seconds.
Converted by MC_Buster.
NOTES : Makes 8 to 10 servings
Converted by MM_Buster v2.0l.
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