MERINGUE SWISS ROLL (Dessert)

4 extra large egg whites

180 ml caster sugar

5 ml fine cinnamon

15 ml sugar

50 gram flaked almonds

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TOP LAYER



250 ml Fresh cream

45 ml icing sugar

2 - 3 drops almond essence



Preheat oven to 180 deg C. Spray a swiss roll pan with non-stick food spray. Line the pan with wax paper and spray again. Sprinkle with a little cornflour (maziena).

Beat the egg whites until stiff. Add the caster sugar spoon by spoon, whilst beating continiously. Spread the egg white mixture onto the waxpaper and smooth out. Sprinkle with cinnamon, sugar and almond flakes and bake for 10 minutes until lightly brown. Remove from oven and loosen the sides of the wax paper. Place a big piece of waxpaper on top together with an oven rack and slowly turn around. Remove the meringue carefully and let it cool off.



FILLING:

Beat the cream, icing sugar and almond essence until stiff and spread over meringue . Roll up like a swiss roll. Serve with fresh berriers.



NOTE: the swiss roll freezes well.