焗法式蛋白霜伴以草莓，適合節日享用，最受女士們歡迎。
小貼士TIPS：
可用其他水果代替草莓。
The strawberries can be replaced by other fruit.
做法Directions:
1.將焗爐紙放在烤盤上，焗爐預熱至150℃。
Line a baking sheet on the baking tin, preheat the oven to 150℃.
2.將蛋白、鹽打至挺身，逐少加入生粉、糖、雲呢嗱油和醋拌勻。
Whisk the egg white with salt until stiff, then slowly stir in cornstarch, sugar, vanilla oil and vinegar little by little.
3.用匙羹將混合物舀在焗爐紙，壓成2.5cm厚圓形，置焗爐焗45分鐘，取出及待用。
Spoon the mixture on the baking tin, press the mixture into 2.5cm thick round, bake for 45 minutes. Remove and set aside.
4.將草莓倒入攪拌機打碎。
Blend the strawberries with a blender.
5.將全蛋、蛋黃和糖拌勻。
Mix the whole egg, egg yolk and sugar together.
6.鍋內以慢火煮融牛油，加入草莓及蛋漿。
Melt the butter over low heat in a pot, add the strawberries and beaten egg.
7.將混合物拌勻，以慢火煮5分鐘成吉士醬。
Mix the mixture together and cook over low heat for 5 minutes as the curd filling.
8.蛋白霜用手撕開，塗上吉士醬和忌廉，伴草莓享用。
Tear the meringues into pieces, spread with curd filling and cream. Serve with strawberries.
