5 eggwhites (from 60g eggs), at room temperature
220g (1 cup) caster sugar
2 tsp cornflour or gluten-free cornflour
1 tsp white vinegar
Icing sugar, for dusting
1½ tubs (225g) Vanilla Bean Frûche
150g low-fat fresh ricotta
2 small peaches, thinly sliced
1 x 125g punnet raspberries
4 passionfruit, pulp removed
Preheat oven to 160°C (fan-forced). Spray a 24 x 30cm (base measurement) swiss roll pan with cooking spray. Line pan with baking paper, allowing it to overhang the sides.
Using an electric mixer, whisk eggwhites until soft peaks form. Add sugar 1 Tbsp at a time, whisking well between each addition until sugar dissolves. Add cornflour and vinegar. Use a large spatula to mix until combined.
Spoon meringue into the pan and spread out evenly. Bake for 10 minutes or until meringue is light golden brown on top. Set aside for 20 minutes to cool.
Place a piece of baking paper dusted with icing sugar on a large board. Place board on top of the pan and carefully turn out onto the paper. Remove baking paper from meringue base. Place a large rectangular serving platter on top of meringue and turn back onto the platter.
Whisk frûche and ricotta in a bowl. Spread mixture over the top of meringue. Top with peach slices, raspberries and passionfruit. Serve.
Nutrition Info PER SERVE
643kJ, protein 5g, total fat 1.5g (sat. fat 1g), carbs 29g, fibre 2.2g, sodium 59mg • Carb exchanges 2 • GI estimate medium.
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