HEAVENLY SPRING MERINGUE

DECADENT MERINGUE CAKE

Spring is finally here - and what better way to celebrate than a decadent meringue cake
Invite a few friends and find a great spring excuse to celebrate this season over a slice of heavenly meringue.

MERINGUE
4 egg whites
2 cups sugar
10 ml rose water
20 ml corn flour

Whip the egg whites with a electrical mixer to foamy
Add in sugar - a little bit at a time
Make sure that all the sugar has dissolved and that a smooth and glossy
meringue has formed
Whisk in the rose water and corn flour and whip for one more minute
Pipe meringue to form a thick circle on a well oiled baking sheet and bake overnight at 80 degrees.
Make sure to leave the oven door open. (as for rusks)

CREAM TOPPING
1 l fresh cream
200 ml icing sugar
4 tins passionfruit pulp
20 ml lemon zest

Whip cream and sift in the icing sugar
Add passionfruit and lemon peel
Keep refrigerated


FRESH FRUIT TOPPING
Use a variety fresh fruits now available - atleast 2 cups full
Cut into smaller pieces and mix in 50 ml lemon juice, 100 ml orange juice
50 ml brown sugar, lemon zest and fresh mint leafs

Gently scoop the thick cream untop of the meringue, followed by
the fresh fruit
Dust with sifted icing sugar, and garnish with fresh mint and citrus zest.
Serve straight away

happy baking xx