[Lindyloo]

Cherry Meringue Log​

Ingredients
2x300ml thickened cream
2xCherry Ripe bar or Peppermint Crisp bar or Crunchie bar grated
1 tablespoon sweet sherry (can be left out)
pink food colouring is using a Cherry Ripe bar
2 packets of chocolate ripple biscuits
2 egg whites or the pavlova egg white powder
1/4 cup of caster sugar

Method
Beat cream in a bowl with an electric mixer until soft peaks form. Stir your grated bar of choice into the cream with sherry. Tint with pink food colouring if desired

Sandwich biscuits with some of the cream to form a log shape on an ovenproof dish. Spread remaining cream over the log. Cover and refrigerate overnight.

The next day, freeze the log for 3 hours or more before serving

Beat egg whites/or pavlova egg powder in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating well after each addition. The egg whites should be nice and shiny.

Just before serving, spread meringue over the frozen log.

Cook in a moderately hot oven, 190C for about 6 minutes or until lightly brown. Cut into slices