How to make it

  • Preheat oven to 350 degrees F.
  • Lightly brush a 12" x 16" x 1" sheet pan with vegetable oil then line with parchment paper. Set aside.
  • Pour egg whites, cream of tartar and cornstarch in a mixing bowl with wire whip attachment. Mix for 30 seconds at low speed to blend ingredients.
  • Switch mixer to high speed and beat egg whites. Gradually add the sugar in a steady stream and continue beeating for 4 minutes, or until medium peaks are formed.
  • Pour meringue onto the prepared sheet pan and spread evenly. with a decorator's comb, level off the meringue, to create a wavy design.
  • Bake the meringue in the center of the oven for 28 to 30 minutes.
  • Once the meringue is baked, remove from pan and transfer immediately over a piece of cheesecloth or foil that has been dusted generously with confectioner's sugar. Ensure that the portion of the meringue with the wavy design lies on the cheesecloth or foil.
  • Spread filling onto the bottom half of the meringue and roll the meringue. Arrange it on a plate if serving immediately or wrap with foil & store in the refrigerator until ready to be served. Store leftovers if there are any in the refrigerator.
  • In a large mixing bowl, using electric mixer, beat the cream cheese until light & fluffy . Add the sugar, whipped cream & the sour cream. Continue to beat until smooth. Spread mixture on meringue. Generously sprinkle white chocolate & milk chocolate pieces on it then roll meringue in a jelly roll fashion.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes