- 0:25 Prep
- 0:20 Cook
- 8 Servings
- Advanced
This makes a delightful and delicious dessert!
Ingredients
- 4 eggwhites
- 1/2 cup (110g) caster sugar
- 1 teaspoon white vinegar
- 2 teaspoons cornflour
- 100g good-quality dark chocolate, roughly chopped
- 100g blanched almonds, roughly chopped
- 300ml thickened cream
- 1 tablespoon vanillin sugar* or 1 tablespoon caster sugar with a couple of drops of vanilla extract
- 1 punnet strawberries, sliced
Method
- Step 1Preheat the oven to 180°C. Line a 25cm x 38cm shallow (Swiss roll) tray with baking paper.
- Step 2Beat eggwhites until stiff peaks form. Gradually add caster sugar and beat until mixture is glossy. Fold in vinegar and sifted cornflour, then the chocolate and almonds.
- Step 3Spread meringue out onto the tray and level out mixture. Bake for 20 minutes or until top is just crisp. Cool for a few minutes in the tray, then invert onto a baking sheet or baking paper. When completely cool, remove from sheet or paper.
- Step 4For the filling, whip the cream and vanillin sugar until thick. Spread over the meringue and scatter strawberries on top. Roll up carefully with the help of the baking paper. Don’t worry if the meringue cracks – it will still hold together. Best served immediately.
- High protein
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1494 kj
Energy
24g
Fat Total
11g
Saturated Fat
2g
Fibre
6g
Protein
39mg
Cholesterol
50.68mg
Sodium
25g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
* Vanillin sugar is available from the spice aisle in supermarkets.
- Author: Lisa La Barbera
- Image credit: Mark Roper
- Publication: Taste.com.au
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