This little beauty was a first for me. Despite loving all things meringue I’d never made a roulade until the other week, thinking it was difficult. How wrong was I!! It truly isn’t difficult. Once you’ve got your meringue made, it’s a quick bake in the oven to allow it to become soft and marshmallowy, and a quick roll up with cream and fruit once cold. Super easy; and incredibly tasty!
For some reason I thought I had a swiss roll tin in the cupboard! Well you know what thought did!! I must have dreamed it! So I went to plan B and used a flat side-less tray lined with greaseproof paper marked with the dimensions I wanted. So all was not lost, and to be honest it was just as easy and probably even better because I was able to sample the meringue trimmings when I neatened the edges!! Chef’s perks and all that! Anyone could have thought I planned it that way! Who me? 😉
We made this one Sunday morning to take with us to my folks. And the verdict? Scrummy. Gorgeous. Delicious. More please! The roulade didn’t last long once we arrived at my folks. We must be related to gannets!
Summer Strawberries Roulade
Yield: 8 portions
Time: prep time about 10-15 minutes; cook time 16 minutes
Swiss Roll Tin (33cm x 23cm) or large flat tray.
For the Meringue
4 egg whites
225g caster sugar
1 tsp corn flour, sieved
For the cream
150ml double / whipping cream
icing sugar, sieved, to taste
For the Strawberry Filling
approx. 225g strawberries, cleaned, hulled & cut into 4 or 6 chunks depending on their size.
1-2 basil leaves, hand torn finely
For the Macerated Strawberries
225g strawberries, cleaned, hulled & sliced 1/4″ thick
1/4 – 1/2 tbsp. granulated sugar
1/2 tsp balsamic vinegar
3 – 4 medium basil leaves, hand torn finely
1. Line the swiss roll tin, or flat tray with grease proof paper. If you are using a flat try, measure out an oblong shape, around 33cm x 23cm, onto your greaseproof paper to use as a guide for the shape of the meringue. Turn the grease proof paper over so that the pencil lines are not touching the meringue.
2. Pre-heat the oven to 200c / 180 Fan / Gas 6.
3. Make the meringue. Place the egg whites in a large scrupulously clean bowl. Beat the egg whites until thick using a stand mixer, hand held electric whisk or balloon whisk. Add the caster sugar a spoonful at a time and beat again. The mixture will become even thicker and glossy. Carry on adding the sugar until it has all been incorporated. The meringue should be thick enough for you to invert the bowl without it tipping out! Add the corn flour and whisk in.
4. Tip the meringue onto your chosen tray and spread it out until level and sat into the corners well.
5. Place in the oven & bake the meringue for 9 minutes. Reduce the oven temperature to 160c / 140 Fan / Gas 4 and bake for a further 7 minutes.
6. Place a clean tea towel onto the work surface. Lay a sheet of grease proof paper over the top. Remove the meringue from the oven and invert onto the prepared greaseproof paper. Gently peel off the greaseproof paper from the base of the meringue. If you used a flat tray to bake your meringue on you may want to trim the edges of the meringue to neaten. Leave cool for 1-2 hours.
7. Meanwhile prepare the cream. Whip the double / whipping cream in a large bowl until almost ready. Add the mascarpone and whip a little more until nice and thick. I tend to do this by hand with a balloon whisk to avoid the risk of over whipping in a machine. Add icing sugar to taste, a teaspoon at a time, mix to combine.
8. Once the meringue has cooled, place most of the cream onto the meringue leaving a 2cm margin clear of cream on the short side nearest to you and 1cm margin from the furthest short edge. Top with strawberries, distributing them evenly. Scatter with a little finely torn basil leaves.
9. Roll the meringue from the short side nearest to you. Use the greaseproof paper and tea towel to help with this. Don’t worry if it cracks a little.
10. Keeping the meringue on the greaseproof paper, transfer to a sheet of tinfoil and wrap fairly tightly. Place in the fridge until you are ready to serve.
11. Prepare the macerated strawberries. Place the berries in a bowl with the sugar, stir to combine. Add the balsamic vinegar and mix again. Set aside for 30 minutes to allow the strawberries to create a little juice. Avoid leaving them for longer than 90 minutes as the berries will have broken down too much.
12. Dust with a little icing sugar and serve with the macerated strawberries and any remaining cream.