BerryWorld Strawberry Meringue Roulade With Mascarpone…

BerryWorld Strawberry Meringue Roulade With Mascarpone anyone?


This is a light yet decadent dessert. The crisp and chewy meringue encases a rich strawberry and mascarpone cream filling, and the almonds around the outside add a delicious crunch.

How To Make A BerryWorld Strawberry Meringue Roulade With Mascarpone:


Serves: 8

Preparation time: 20 minutes
Cooking time: 16 minutes

You’ll need:

  • vegetable oil for brushing the tin
  • whites of 6 eggs
  • 300g caster sugar
  • 80g flaked almonds
  • 400g mascarpone cream cheese
  • 1tbsp heaped icing sugar
  • 300g strawberries


What to do:

  1. Preheat the oven to 200°C and place the oven rack quite near the top. Line a standard Swiss roll baking tin, or a shallow baking tray with baking parchment and brush with vegetable oil.
  2. In a big, clean bowl, whisk the egg whites till they are quite stiff. Add the caster sugar slowly. Continue whisking until the meringue mixture is stiff and shiny, forming peaks.
  3. Spread the meringue mixture in the Swiss roll tin and sprinkle the flaked almonds on top, evenly. Place in the oven and bake the meringue for 8 minutes. After 8 minutes lower the oven temperature to 160°C and bake the meringue until golden brown, which will take approximately another 8 minutes.
  4. When the meringue is cooked, remove from the oven and turn it almond-side down on a big, clean sheet of baking parchment. Peel off the paper from the base and leave the meringue to cool completely.
  5. Whisk the mascarpone cream cheese and the icing sugar till stiff. Spread the mascarpone cream and three quarters of the strawberries, sliced in halves lengthways, evenly over the cold meringue. Use the sides of the parchment paper to roll the meringue roulade onto a serving tray or platter. Keep the meringue roulade in the fridge until you are ready to serve it. Decorate the top with the remaining strawberries and serve.


Cooks tip:

  • To freeze the roulade, simply put the finished but undecorated roulade on a large sheet of greaseproof paper. Wrap the roulade up like a present, completely covering it and slide onto a tray. Freeze for up to one month. To serve, thaw completely at room temperature.

*Recipe and photograph by BerryWorld*


*No Payment was received*

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Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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8 Comments

  1. Gill Jacob
    12th June 2016 / 4:35 pm

    This looks so amazing – my mother visiting soon and loves meringue so going to try and make this!

    • Clairejustine oxox
      12th June 2016 / 4:42 pm

      Thanks Gill. 2 of my favourite things, meringues and strawberries 🙂

  2. Joanna Victoria -x
    12th June 2016 / 5:47 pm

    This looks delcious I love strawberry roulade

    • Clairejustine oxox
      12th June 2016 / 8:11 pm

      Thanks for stopping by 🙂

  3. Keely Gallagher
    15th June 2016 / 6:34 pm

    That roulade looks amazing, thank you so much for sharing the recipe.

    • Clairejustine oxox
      16th June 2016 / 10:15 am

      Aww, thanks for stopping by Keely 🙂

  4. Margarett Murphy
    16th June 2016 / 5:10 pm

    This looks so yummy.

    • Clairejustine oxox
      17th June 2016 / 8:46 pm

      Thanks for stopping by 🙂

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