3 egg-whites
pinch salt
3/4 cup castor sugar
1/4 cup granulated sugar
1 tablespoon cornflour
1 teaspoon lemon juice
l 1/4 cups cream
1 punnet strawberries
chinese gooseberries

Beat egg-whites and salt until soft peaks form, add castor sugar gradually, beating well after each addition. Make sure sugar is completely dissolved. Mix together granulated sugar and cornflour, lightly fold into meringue with lemon juice.

Mark a tray with 23 cm (9 in.) circle of greased greaseproof paper which has been lightly dusted with cornflour Spread aproximately 5 mm (1/4 in.l layer of mixture to fit circle. With remainder of mixture. pipe or spoon swirls round edges to form shell. Bake in slow oven 1 1/2 to 2 hours.

When cool fill with whipped cream. decorate with strawberries and chinese gooseberries, or other favorite fruit. For a pretty glaze, brush strawberries with warmed, sieved strawberry jam.

Comments to: Natalie Armstrong
Last Updated: 19 February 1997
By John Armstrong
© Copyright 1996-1997 John Armstrong.