Strawberry Meringue Roulade
A gorgeous dessert that tastes as good as it looks
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]
Notes
Note 1. You don't have to buy caster sugar. Simply put granulated sugar into a food processor and whiz. Voila! Caster sugar.
Note 2. Use the reserved marinate liquid for another use. Or, gently reduce the liquid over heat, until it gets a bit thick and syrupy, then drizzle over each serving before you add the final garnish - see Note 4.
Note 3. I use two pastry cards to "unstick" the meringue when first starting the rolling process and then again to help lift the finished roulade onto the plate
Note 4. Garnish with strawberries and fresh mint leaves
The Strawberry Meringue Roulade will keep in the fridge for an afternoon/evening but doesn’t last much longer than that as the cream and strawberry juice will make the meringue go soggy. It is best served within a few hours of preparation!