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!