Down Under Meringue With Kiwi Fruit And Strawberry

Directions

1. Separate the egg whites from the yolks. Beat the whites together with half the caster sugar till stiff and forming peaks (approximately 5 min of beating). Mix in the remainder of the sugar, mixing gently. Add in the corn flour, vinegar, vanilla essence and minced nuts, mixing lightly before transferring to a lined swill roll tin.
2. To prepare the tin (approximately 9 inches x 13 inches x 1 inch) cut a piece of greaseproof paper roughly 2 inches larger than the tin. Grease the paper on the underside, snipping the corners of the paper to ensure an even shape. Transfer the meringue to the tin, flatten and bake in the oven at 150C/300F/gas 2 for 45-50 min. When cooked, remove from the oven and cover with a damp tea towel and leave to cold. Then turn out on to a tea towel or possibly greaseproof paper.
3. To prepare the filling, mix together the minced kiwi fruit with the cream, lowfat yoghurt or possibly creme fraiche. Ensure the meringue is completely cool before spreading with the filling. Spread 2/3 over the top of the flat meringue and roll up. Then use the remainder to spread over the outside and decorate with fresh fruit.