Strawberry Meringue Roulade

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

1. Pre-heat oven to 150C or gas mark 2.
2. Line a 33 x 23 cm or 13x 9 inch Swiss roll tin with baking paper.
3. Place the egg white into a large bowl and whisk on full speed until firm peaks form.
4. Transfer the mixture on to the prepared tin, spread out evenly.
5. Place the meringue in the oven and bake for 25 minutes until golden and just firm.
6. Remove meringue from oven and cover with a damp tea towel for 10 minutes.
7. 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.
8. Use the edge of the paper to help you roll the meringue from the long edge; make sure the roll is tight.
9. Wrap in non-stick baking paper and chill before serving. Dust with icing sugar before serving.