Meringue Heart Recipe
2 egg whites, at room tempreature.
pinch of salt.
1ml cream of tartar.
75ml castor sugar.
90g packet instant vanilla pudding.
250ml fresh cream.
fresh strawberries, to decorate.
Preheat oven to 100°C.
In a bowl beat the egg whites, salt and cream of tartar until very stiff.
Add half the sugar.
Add the remaining sugar.
Beat until very stiff and dry.
Grease and line a baking tray.
Spoon or pipe the mixture onto the baking tray and form into a heart measuring 23cm across the widest point and 20cm from the top to the point.
Bake for 1 hour or until just starting to turn a very light golden colour.
Switch off the oven, open slightly and leave the meringe to cool.
The meringue will be a little soft in the centre.
In a bowl combine the instant pudding, fresh cream and milk.
Beat until the mixture is thick.
Just before serving, spoon the mixture on top of the cooked and cooled meringue heart.
Decorate with fresh strawberries.