27 apr

Meringue Sandwich

Mrs E Giffen, Manildra Branch

MAKES ONE 18 CM CAKE

4 egg whites

160 g caster sugar

300 ml pouring cream, whipped

pulp of 6 passionfruit

Preheat oven to 120°C. Grease and flour two 18 cm cake tins.

Using an electric beater, whisk the egg whites in a bowl until firm peaks form. Gradually add the sugar, whisking constantly until it has dissolved and the mixture is firm and glossy.

Spoon into the tins, smoothing the tops even. Bake for 1 hour, or until the meringue feels dry. Carefully turn out onto a wire rack to cool.

When cool, spread one meringue with whipped cream, drizzle with passionfruit pulp and place remaining meringue on the top. Serve immediately.