11/30/2012

Friendship Potluck Luncheon @ Osnat Nimni from Israel (Nov 14,2012)



Strawberry Meringue Roulade                                      


Ingredients


5 large egg whites
275g  fine granulated sugar   
20g flaked almonds (optional)

150ml heavy whipping cream
200ml Greek yoghurt
10oz strawberries, hulled and halved or quartered, depending on size.


Method


1.    Preheat the oven to 200C or 390F

2.    Line a 33cm x 23cm Swiss roll tin with greased, non-stick baking parchment.

3.    Whisk the egg whites in a large bowl with an electric mixer on full speed until very stiff - 'standing peak      '.

4.    Gradually add the sugar, a little at a time, and, keeping the mixer on high speed, whisk well between each addition.

5.    Whisk until very very stiff and glossy, and all the sugar has been added.

6.    Spread the meringue mixture into the lined tin and sprinkle with the almonds (if desired).  Place the tin in the oven and bake for about 8 minutes until golden.

7.    Lower the temperature of the oven to 160C or 320F and bake for a further 15 minutes until crisp and firm to the touch.

8.    Remove the meringue from the oven and turn almond-side down onto a fresh sheet of non-stick baking paper.

9.    Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.

10.  Whip the cream and mix with the yoghurt.  Spread evenly over the meringue.

11.  Sprinkle the strawberries over the cream mixture.

12.  From the long side, roll the meringue up firmly, using the paper to help (like the sushi!).  It is essential to keep the roll very tight.

13.  Wrap in non-stick baking paper and chill before serving.


This version serves 8 and can be made with other fresh fruit eg raspberries, mango, mixed berries.

This is the basic recipe - usually I make a larger version to serve 10 people, using 6 egg whites and 330g sugar, and using a larger tin, with a little more cream, yoghurt and fruit for the filling.

When adding the filling, avoid spreading the cream and fruit too close to the edge as it will squish out when you roll it up!

I like to serve it with a fruit coulis and a little pouring cream.

Enjoy!

Recipe by Bo Fraser, UK