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4 egg whites, at room temperature and not very fresh
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a pinch of salt
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8ounzes or 225 gms. caster sugar. if you want you can
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use normal sugar but place in processor and grind it
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2 teaspoons white vinegar
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4 teaspoons cornflour
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a pinch of vanilla powder
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for filling use 2 tubs of fresh cream or ice cream and
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fruit of your choice. try to mix colours
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whip the cream with a whisker adding a teaspoon of
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sugar for every tub of cream. the latter must have a
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stiff consistency but be careful you don,t over do it
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because the cream will separate so as soon as stiff
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peaks form stop the kenwood and lift the whisker if
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stiff peaks form the cream is ready if not whisk a bit
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more.
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