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Meringue Berry Roll

4 egg whites - room temp.
3/4 c. sugar
1/4 tsp. cream of tartar
1 tsp. cornstarch
3/4 c. 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 meringu evenly
over the paper and bake at 350 deg.F 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 berrries
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.


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