INGREDIENTS
2 cans (310g each) cream.
3 extra-large eggs.
250ml sugar.
5ml vanilla essence.
300g swiss roll, sliced into 1 cm slices.
Apricot jam.
3 egg whites.
50ml sugar.
STEPS
Preheat oven to 180°C.
Spray an oven proof dish with non-stick spray.
In a bowl beat together the cream, eggs, 250ml sugar and vanilla essence.
Turn into the prepared dish.
Cut the swiss roll slices into squares and arrange on top of the cream mixture.
Dot with apricot jam and bake for 20 minutes.
Beat the egg whites until foamy.
Add small quantities of the 50ml sugar at a time, beating well after each addition.
Spoon the meringue on top of the swiss roll squares.
Reduce the heat to 160°C and bake for another 10 minutes or until the meringe is golden brown.
Serve hot.
