A Strawberry Meringue Roulade seems fancy, but it’s one of the easiest desserts and very popular for a summertime treat.
- 5 Extra-large egg whites (With no yolks)
- 300 ml Castor sugar
- 30 ml Maizena (cornflour)
- 50g flaked almonds
- Icing sugar to dust
1 ½ cups of fresh cream
250 ml Bliss Dairybelle Strawberry Yoghurt
Line a 13″ x 9″ (33×23 cm) swiss roll tin with greased non-stick baking paper.
Whisk the egg whites, in a clean, large bowl of an electric mixer on full speed until very stiff.
Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition.
Whisk until very, very stiff and glossy and all the sugar has been added.
Spread the meringue mixture into the prepared tin, lined with wax paper, and sprinkle with almonds.
Place the tin in the pre-heated oven at 150°C/300°F for 25 minutes on Thermofan assisted oven until crisp and firm to the touch.
Remove the meringue from the oven and turn almond side down on to a sheet of non-stick baking paper.
Remove the paper from the base of the cooked meringue and allow it to cool for about 10 minutes.
Lightly whip the cream, mix with the yogurt.
Spread evenly over the meringue.
Cut the strawberries into quarters and sprinkle over the cream mixture.
Roll up the meringue firmly using the paper to help you, from the long end to form a roulade, it is essential to keep the roll very tight.
Wrap in non-stick baking paper and chill before serving.
Pipe some cream filling on top of roulade and decorate with fresh strawberries, raspberries, and flake chocolate.
Serve dusted with icing sugar.
Serves 8-10 slices.
Prepared, tried, and tested Feriel Sonday
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