300 ml double cream
2 tsp Dansukker Vanilla Sugar
Liquorice coins and other sweets
3 egg whites
150 ml Dansukker Granulated Sugar
Put the egg whites into a very clean and dry mixing bowl. Add ½ dl granulated sugar and beat with an electric whisk at minimum speed for 30 seconds. Switch to maximum speed and continue beating until the egg whites are stiff and firm. Gently fold in the rest of the sugar.
Draw a 20 cm circle on a sheet of baking parchment and spread the mixture inside the circle. Bake at 100°C for about 1 hour. Allow meringue to cool.
Whisk the double cream with the vanilla sugar. Spread it over the meringue base. Freeze the cake for 4-5 hours.
Decorate with liquorice coins and other mouth-watering treasures before serving.
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