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Meringue Roll
Ingredients
- 2 eggs, separated
- 1/2 cup caster sugar
- Pinch of salt
- 90g chocolate
- 100g mixed nuts (scorched peanut bar)
- Cream
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Directions
- Line slice tin with baking paper.
- Beat egg whites and salt. Add half the sugar and beat well. Fold in the rest of the sugar.
- Spread as flat as possible in the tin.
- Bake at 160°C for 20/25 minutes or until golden.
- While meringue is cooking melt chocolate. Add egg yolks just before the meringue is cooked.
- Turn out meringue onto sugared grease proof paper. Spread the bottom with chocolate mixture and nuts.
- Roll up. When cool cover with cream and decorate.
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