Ingredients
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4 egg whites
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215g (1 cup) caster sugar
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3 teaspoons gluten-free cornflour
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1 teaspoon white vinegar
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1/2 teaspoon vanilla extract
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100g fresh strawberries, hulled, chopped
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1 teaspoon icing sugar mixture
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1 teaspoon lemon juice
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80ml (1/3 cup) thickened cream
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1/2 teaspoon vanilla bean paste
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90g (1/3 cup) Jalna Vanilla Low Fat Yoghourt
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1 mango, thinly sliced, curled
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Edible flowers, to serve (optional)
Method
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1Preheat oven to 120C/100C fan forced. Draw a 23cm circle on a sheet of baking paper. Draw a 13cm circle inside large circle. Place paper, pencil-side down, on baking tray.
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2Use electric beaters to whisk egg whites in a bowl until firm peaks form. Add sugar, 1 tbs at a time, beating, until meringue is thick and glossy and sugar dissolves. Beat in cornflour, vinegar and vanilla extract until just combined.
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3Using circle as a guide, spoon meringue onto prepared tray to form a wreath. Use a spatula to smooth surface. Bake for 1 hour to 1 hour 10 minutes or until crisp and dry. Turn off oven. Cool, with door closed, for 45 minutes. Cool completely with door ajar. Place on plate.
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4Process strawberry, icing sugar and lemon juice in a food processor until smooth. Strain through a fine sieve into a bowl. Discard seeds.
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5Use electric beaters to beat cream and vanilla paste in a bowl until firm peaks form. Whisk in yoghurt until combined.
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6Spread top of wreath with 1⁄2 cup cream mixture. Top with mango and flowers, if using. Drizzle with sauce. Serve remaining cream mixture and sauce on side.
Source: taste.com.au
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