Meringue Berry Roll
rec.food.recipes/Andrew Yale/1995
Serves 6

4 egg whites - room temp.
3/4 cup sugar
1/4 tsp. cream of tartar
1 tsp. cornstarch
3/4 cup heavy cream
1 1/2 cups assorted berries (diced strawberries & whole blueberries)

Preheat oven to 350. Line a 9x13 inch baking sheet with waxed paper.

Beat egg whites until frothy. Continue to beat and gradually add sugar. Beat until soft peaks form, then beat in cream of tartar and cornstarch. Continue beating until stiff peaks form.

Spread the meringue evenly over the paper-lined baking sheet and bake at 350F 12-15 minutes until lightly browned. Cool completely.

Invert the meringue onto the work surface on another sheet of waxed paper. Carefully peel off the first sheet of waxed paper.

Beat the cream until stiff. Spread the whipped cream evenly over the meringue. Place the berries over the whipped cream.

Beginning at one long edge and using the sheet of waxed paper as a guide, roll the meringue over the berries, jelly-roll style. Transfer to a serving platter. Garnish with additional berries and mint leaves if desired. Cut into 2 inch slices and serve.