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Add a photoServings: 6
Ingredients
- 4 x egg whites
- 3/4 c. sugar (caster)
- 2 Tbsp. coconut, dessicated
- 1 Tbsp. sugar (caster) extra
- 3/4 c. cream
- 2 tsp coffee pwdr
- 1 Tbsp. Tia Maria
- 1 tsp vanilla essence
Directions
- Prepare a 25cm X 30cm Swiss roll tin by greasing, lining with greaseproof paper, greasing and dusting with cornflour. Shake tin to remove excess cornflour.
- Meringue:Beat egg whites in a small bowl with electric mixer till soft peaks form, gradually add in sugar, beat till sugar is dissolved.
- Spread mix proportionately into spring roll tin. Sprinkle meringue proportionately with coconut and extra sugar.
- Bake in a moderate oven for 10 min or possibly till meringue is hard to touch.
- Remove from oven, turn onto a sheet of greaseproof paper and carefully peel off paper. Cold to room temperature.
- Spread meringue with filling, roll up carefully and serve sliced.
- Filling:Beat cream with combined coffee, Kahlua and vanilla till hard peaks form.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 6 servings | |
| Calories 167 | |
| Calories from Fat 53 | 32% |
| Total Fat 6.08g | 8% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 12mg | 1% |
| Potassium 41mg | 1% |
| Total Carbs 28.43g | 8% |
| Dietary Fiber 0.1g | 0% |
| Sugars 27.27g | 18% |
| Protein 0.84g | 1% |
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