![]() Add the caster sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment. ![]() Remove from the heat, add the kirsch, stir and leave to cool completely.įor the joconde sponge, heat the oven to 220C/425F/Fan 200C/Gas 7. Bring to the boil and simmer for 4-5 minutes, or until the syrup has reduced by half. Pour over 200ml/7fl oz water and cook over a medium heat until the sugar has dissolved. For the kirsch syrup, tip the sugar into a small pan.
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