- Red Berry Meringue Roulade.jpg (20.57 KiB) Viewed 439 times
Preparation Time: 30 minutes
Cooking time: 1 hour 15 minutes
Cooling time: 1 - 2 hours
Serves: 8
No nutritional information available.
Ingredients
For the roulade:
- 4 large egg whites
- 250g (8oz) caster sugar, plus a little extra for sprinkling
- 1 tsp cornflour
- 1 tsp white wine vinegar
For the filling:
- 300ml (½pt) double cream
- 4 tbsp lemon curd
- 150g (5oz) raspberries
- 225g (7oz) strawberries, sliced
Method
1. Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Line a 33cm x 23cm (13in x 9in) Swiss roll tin or roasting tin measured across the base with a large rectangle of non-stick baking paper.
2. Whisk the egg whites in a large bowl until stiffly peaking and the bowl can be tipped upside down without the egg whites moving. Gradually whisk in the sugar a tsp at a time then continue to whisk for a minute or two until thick. Mix the cornflour and vinegar together then fold into the meringue.
3. Spoon the meringue into the paper-lined tin, easing gently into an even layer. Bake for 10 minutes until well risen and just beginning to colour, then reduce the heat to 160°C/Fan 140°C/Gas Mark 3. Cook for 5 minutes or until just firm to the touch and beginning to crack.
4. Put a tea towel onto the work surface, cover with a sheet of non-stick baking paper and sprinkle with a little extra sugar. Invert the hot meringue onto the paper, remove the tin and leave to cool for 1 - 2 hours.
5. To finish, peel off the lining paper from the meringue. Whip the cream until it forms soft swirls then spoon over the meringue. Spoon the lemon curd on top then sprinkle with the red berries. Roll up the meringue, starting with one of the narrowest edges, using the paper and teacloth to help. Carefully transfer to a serving plate and remove the paper and tea towel. Cut into thick slices and serve with extra berries.
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