Body & Soul5 mins ago
Strawberry Meringue Roulade
15:36 Mon 24th May 2010 | Food & Drink
Serves 8
Strawberry meringue roulade is perfect for summer when there are lots of strawberries in season; after all English strawberries taste the best. Crisp meringues with juicy strawberries and cream go perfectly. Meringue roulade is an impressive looking desert, perfect for a relaxed dinner party outside, with a glass of white wine.
Ingredients
For Meringue
- 3 large egg whites
- 175g caster sugar
For Filling
- 400g strawberry
- 500g double cream, whipped
- 2 tbsp icing sugar
Method
- Pre-heat oven to 150C or gas mark 2.
- Line a 33 x 23 cm or 13x 9 inch Swiss roll tin with baking paper.
- Place the egg white into a large bowl and whisk on full speed until firm peaks form.
- Transfer the mixture on to the prepared tin, spread out evenly.
- Place the meringue in the oven and bake for 25 minutes until golden and just firm.
- Remove meringue from oven and cover with a damp tea towel for 10 minutes.
- Turn meringue over and out of the tin onto baking paper. Remove the paper from the base of the meringue. Spread the cream and scatter the strawberries over the meringue.
- Use the edge of the paper to help you roll the meringue from the long edge; make sure the roll is tight.
- Wrap in non-stick baking paper and chill before serving. Dust with icing sugar before serving.