Yield: 1 Servings
|4 \N||Egg whites|
|1¼ cup||Castor sugar|
|90 grams||Ground Hazlenuts|
|½ teaspoon||Vanilla essence|
|185 grams||Dark chocolate|
|¼ cup||Water1 cup cream|
|1 \N||Punnet strawberries|
|1½ cup||Cream extra|
Australian Women's Weekly Cookbook (never fail recipe book) METHOD: Beat egg whites with the salt until soft peaks form, gradually add sugar beat until sugar is dissolved and mixture is of meringue consistency.
Beat in the vinegar and the vanilla. Line the bases of two 20 cm(8 inch) springform pans with greased greaseproof paper which has been lightly dusted with corn flour. Spread mixture evenly into tins then sprinkle ground hazlenuts evenly over both meringues ( you can swirl them through with a small spatula if you like , I don't but thats just me) . Bake in a moderate oven 35 to 40 minutes or until the meringue is crisp to touch; release sides and cool on base of pan.
Melt chocolate over a double boiler allow to slightly cool then spread evenly over the two meringue bases. When set place one base on serving plate and cover with whipped cream arrange strawberries to cover.Place second base, chocolate side down , on top of the strawberries cover the whole thing with more whipped cream and decorate with whatever strawberries you have left, it helps to halve them , and if you want really" speco" presentation brush them with sieved strawberry jam for a nice glaze.
Refrigerate till service and cut carefully.
Posted to FOODWINE Digest 26 October 96 Date: Sun, 27 Oct 1996 13:35:45 +1100 From: Karl Presser <morbil@...>