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It seems so dangerously light! It’s so scrumptious though that it is totally worth to eat more than one might estimate at first. I was looking for a simple and fast dessert to use some of the egg whites I had frozen. That was a good choice. Found it here. Enjoy!



4 egg whites

230 g sugar

2 tsp corn starch

1 tsp vinegar


200 g full cream

Around 400 g strawberries

Icing sugar

Coat you oven tray with oil and line with a baking paper.

Mix sugar and flour in a bowl. Whisk the egg whites until stiff, add vinegar and gradually sugar with flour. In the end meringue batter should be shiny.

Spread the egg whites part in a 24×34 cm rectangle shape leaving 1 cm space from the edges of the tray.

Bake 20-25 minutes in the middle of the hot oven at 150°C.

After it’s done take it out and let it rest for 1-2 minutes. Place a sheet of the baking paper on the table, flip the meringue upside down and remove the paper from it. Let it cool.

Clean the strawberries. Small part of them grind with a blender adding a little bit of sugar to make it sweeter. The rest of the berries cut in small pieces and place on a sieve to remove the excess juice.

Whip the cream. Add 1 tbsp of icing sugar. Spread it on the meringue.

Arrange strawberries on top of the cream, leaving from one shorter side 3 cm free space by the edge.

Roll it from the other shorter side.

Pour the sauce made from strawberries and sugar on it and you can serve it immediately.

It can be stored to 2 days in a fridge.