Ingredients:
1/4 cup roasted sliced almonds
3 Egg Whites room temperature
1/2 cup + 1 tblsp Caster Sugar
1/3 teaspoon Cream of Tartar
Rind of 1 lemon
1 teaspoon Vanilla or 1 tsp almond essence
2 tsp corn starch
300 ml (1 + ¼ cup) Whipping Cream
140 g (5 oz) Strawberry Compote (or red currant)
Some Powdered Sugar
Fresh Strawberry or Red Currant Sugar-Frost for decoration*
Rosemery for decoration
*HOW TO MAKE SUGAR-FROST FRUITS:
1. Wash and dry very well your fruit.
2. Slightly dip the fruit in egg white and remove the eccess.
3. Coat with Caster Sugar.
4. Let dry on baking parchment paper for few hours.
5. You can prepare it 2 days before.
Directions:
Ensure all utensils are super clean and DRY, including hands
1. Prepare 10x14 inch pan: lined with parchment paper and slightly grease with some butter.
2. Sprinkle roasted almonds
3. In a large bowl place Egg whites, Cream of Tartar or lemon rind and mix until white foam.
4. Start adding Caster Sugar little by little and keep on mixing until stiff peaks.
5a. Add Vanilla/Almond Essence and mix just until combined.
5b. Fold in Corn starch
6. Spread or pipe evenly the meringue in the prepared pan.
7. Bake in preheated oven at 320° F for 20/25 minutes.
8. Cool down the meringue in the pan for 5 minutes.
9. Invert the meringue onto the dusted parchment paper, peel off the lined paper and cool down completely for about 15 minutes.
10. Meanwhile in a large chilled bowl pour Whipping Cream and Whip until medium-stiff peaks.
11. Add Powdered Sugar and genlty combine.
12. Spread the whipped cream on top of the meringue.
13. Evenly place with a spoon Strawberry Jam on top.
14. Gently roll the meringue into a log, helping with the sugared parchment paper under the meringue.
15. Cover and refrigerate for about 2 hours or freeze for about 15 minutes.
16. Cut the edges and dust with powdered sugar if necessary.
17. Decorate with strawberry sugar frosted fruits.
Store in refrigerator for about 1 or 2 days.