Directions:
- Line jelly roll pan with parchment paper and lightly grease ensuring to grease sides as well.
- Beat egg whites until stiff then gradually add in the sugar a teaspoon at a time. Add cornstarch last. Meringue should be stiff and not move when you roll the bowl on its side.
- Spread into pan, smoothing the top and making level. Bake at 300 degrees about 45 minutes until firm to the touch.
- Let cool five minutes then turn out onto another parchment paper dusted with powdered sugar. Leave the lining on untill meringue cools completely.
- Whip cream until it holds it shape well, then fold in curd.
- Spread over meringue, leaving a half inch gap on both short sides. Using paper to help roll.
- Served sliced with a dusting of sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1379.77 Kcal (5777 kJ) | ||
| Calories from fat | 790.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 87.89g | 135% | |
|---|---|---|---|
| Cholesterol | 314.69mg | 105% | |
| Sodium | 372.65mg | 16% | |
| Potassium | 690.31mg | 15% | |
| Total Carbs | 135.52g | 45% | |
| Sugars | 118.23g | 473% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 24.88g | 50% | |
| Vitamin C | 59mg | 98% | |
| Iron | 1.1mg | 6% | |
| Calcium | 234.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 197.42 Kcal (827 kJ) | ||
| Calories from fat | 113.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.57g | 135% | |
|---|---|---|---|
| Cholesterol | 45.02mg | 105% | |
| Sodium | 53.32mg | 16% | |
| Potassium | 98.77mg | 15% | |
| Total Carbs | 19.39g | 45% | |
| Sugars | 16.92g | 473% | |
| Dietary Fiber | 0.46g | 13% | |
| Protein | 3.56g | 50% | |
| Vitamin C | 8.4mg | 98% | |
| Iron | 0.2mg | 6% | |
| Calcium | 33.6mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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