Saturday, 31 March 2012

Red Berry Meringue Roulade...


Add extra oomph to this already impressive dessert and finish with indoor mini sparklers or candles for a special birthday celebration.

Serves 8

Preparation time: 30 minutes

Cooking time: 15 minutes

Cooling time: 1-2 hours


For the roulade

  • 4 large egg whites
  • 250 g (9 oz) caster sugar, plus a little extra for sprinkling
  • 1 teaspoon cornflour
  • 1 teaspoon white wine vinegar

Filling

  • 300 ml (1/2 pint) double cream
  • 4 tablespoons lemon curd
  • 150 g (5 oz) raspberries
  • 225 g (8 oz) strawberries, sliced

Method

  • Preheat the oven to 190oC/375oF/Gas Mark 5.
  • Line a 33 x 23 cm (13 x 9 inch) Swiss roll tin or roasting tin measured across the base with a large rectangle of non-stick baking paper, snipping diagonally into the corners of the paper then pressing into the tin so that the base and sides are lined.
  • Whisk the egg whites in a large bowl until stiffly peaking and the bowl can be tipped upside down without the egg whites moving in the bowl.
  • Gradually whisk in the sugar a teaspoonful 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.
  • Spoon the meringue into the paper lined tin, ease gently into an even layer. 
  • Bake for 10 minutes until well risen and just beginning to colour then reduce the heat to 160oC/325oF/Gas Mark 3 and cook for 5 minutes or until just firm to the touch and beginning to crack.
  • Put a teacloth on to the work surface, cover with a sheet of non-stick baking paper and sprinkle with a little extra sugar. 
  • Invert the hot meringue on to the paper, remove the tin and leave to cool for 1-2 hours.

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 paper and teacloth. 
  • Serve cut into thick slices with extra berries, if liked.


Recipe and photo credit by Seasonal Berries


18 comments:

  1. That looks so delicious! I'm going to save the recipe and make it very soon. Thanks for sharing!

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  2. Found you via Weekend Blog Hop- your blog looks interesting and I plan to stick around. :)

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  3. Wow! This certainly looks delicious Clairejustine! I hope your weekend is going good. Take care.

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  4. That is so beautiful and it looks fabulous! Megan

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  5. Oh YUM! This looks delicious! Great directions!

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  6. oh my word that looks outrageous!!!!

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  7. Looks so yummy I had to feature it today!

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