Strawberry Meringue Roulade
Indulgence meets elegance with our Strawberry Meringue Roulade recipe. This delightful dessert is a perfect blend of light, airy meringue, luscious strawberries, and a rich, creamy filling, creating a symphony of textures and flavors that will captivate your taste buds.
The magic of a roulade lies in its visual appeal and the contrast of its components. The meringue, with its crisp outer shell and slightly chewy interior, serves as the perfect canvas for the vibrant, juicy strawberries and velvety cream. This dessert is not only a feast for the palate but also a visual delight, making it an ideal centerpiece for any gathering, from elegant dinners to casual brunches.
By no means the simplest recipe we will ever publish, this recipe requires practise, patience and precision, but the results will delight your dinner guests! The hardest part of putting this gorgeous dessert together is without doubt the rolling at the end, but with a little practise even this will become second nature, delivering a wow factor that will impress your guests.
A Superfood, strawberries, with their natural sweetness and slight tartness, pair wonderfully with the meringue and cream, creating a balanced dessert that isn’t overly sweet. The addition of a hint of orange and a sprinkle of powdered sugar elevates the flavors, making each bite a harmonious blend of freshness and indulgence.
We believe that every meal should end on a high note, and our Strawberry Meringue Roulade is the perfect way to do just that. So, gather your ingredients, roll up your sleeves, and let’s create a dessert that’s as beautiful as it is delicious. Your guests will be asking for seconds, and you’ll have a new favorite recipe in your repertoire.
Strawberry Meringue Roulade
Equipment
- 1 Hand mixer
- Electronic digital scales
- 1 Baking Tray
- 1 Cooling Rack
- Baking Parchment
Ingredients
- 2 Large Egg whites from free range chickens
- 75 grams Caster Sugar [1/3 cup] Note 1
- ½ teaspoon Cornflour
- ½ teaspoon White wine vinegar I have used Cider Vinegar which works equally as good
- 250 grams Strawberries, hulled and prepared [9 ounces] quarter if small, slice if large
- 1 tablespoon Icing Sugar, sifted Plus extra for dusting
- ¼ medium Orange, zested & Juiced approx. 2-3 grams [1/2 teaspoon] of zest and 50 ml [3 1/2 Tablespoons] of juice
- 250 ml Double Cream [ 8 3/4 ounces]
Instructions
Meringue
- Heat the oven to 160C/fan and line a baking tray with parchment
- Gather and weigh your ingredients
- Whisk the whites until stiff peaks form. Add half the caster sugar and continue whisking until shiny, adding the remaining half and whisk through.
- Using a spatula, gently mix in the cornflour and the vinegar, then spread the mixture over about ⅔ of the baking tray [roughly 19cm x 28cm] {7 1/2 x 11 inces} Even it out as much as possible so it is the same height all over.
- Pop the meringue into the oven for about 20-25 minutes, or until golden and dry-ish to the touch. Remove the meringue by the parchment paper and cool on the wire rack.
- Meanwhile, place the prepared strawberries into a bowl and add the icing sugar, zest and juice. Let the juices marinate for 30 minutes.
To Assemble
- Lightly whip the cream and set aside. Cut another large sheet of parchment and place it onto the work surface. Turn the cooled meringue onto the paper and carefully peel away the baking parchment. Trim the edges evenly with a sharp knife and spread the softly whipped cream evenly onto the meringue
- Drain the strawberries [Note 2] and evenly disburse them over the cream. Roll up the roulade [Note 3] and place on a serving dish, with the seam side down
- Sprinkle with the icing sugar and gently slice into 6 pieces. Serve immediately [Note 4]
