MERINGUE BERRY ROLLS

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

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. Line a 9x13 inch baking sheet with waxed paper. Spread the meringue evenly over the paper and bake at 350°
12-15 min. 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. Serves 6.

In honor of the resurrection of rec.food.recipes, I want to offer this post. It was the first recipe acquired online that I ever made. :-)

Source: Internet newsgroup rec.food.recipes (Andrew Yale ), 13 Jul 1995. Made 7/17/95: I think it tasted better after it
chilled for several hours -- at least overnight.

http://web.me.com/barbschaller

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