Sunday, February 2, 2014
oh my it was delicious
Feast magazine. Perfect timing as I had made husband chocolate mousse so four egg whites were a waiting inspiration. The base is the meringue with crushed sweet biscuit (I used ginger-nut biscuits) and chopped nut (I used macadamia) mixed through. The top is similar consistency to that of cheesecake, a combination of cream cheese, sour cream (I used sweetened Greek yoghurt), icing sugar and vanilla. Decorated with fresh berries - simply delicious. Over the weekend we also visited a couple demolition yards looking for old screen doors to put on the chicken coupe. While out we also popped into a couple of op shops where I purchased serving plates and three bowls.