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Summer Berry Meringue Roulade |
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| Course |
Dessert |
| Cuisine |
Unknown |
| Dish Type |
Dessert |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Desserts and Puddings |
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Method |
Bake |
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Time |
45mins |
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Calories |
198 |
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Serves |
6 |
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Ingredients : |
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✷ 1 tsp cornflour,
✷ 1 tsp organic vanilla extract,
✷ 1 tsp organic white wine vinegar,
✷ 4 large free-range egg whites,
✷ 150g organic castor sugar,
For the filling:
✷ 5 tbsp half-fat crème fraîche,
✷ 300g mixed summer berries,
✷ organic icing sugar, for dusting
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| How to Prepare : |
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Line the base and sides of a 23cm x 32.5cm swiss roll tin with baking paper. Preheat the oven to 160C/325F/gas 3 (140C for fan ovens). Mix together the cornflour, vanilla extract and vinegar to form a smooth paste.
Whisk the egg whites until stiff, then whisk in the sugar and cornflour paste, a little at a time. Spoon the mixture into the tin and level the surface with a spoon. Bake for 25 minutes, until crisp and golden on top. Turn out the meringue onto a sheet of baking paper, peel away the lining paper and leave to cool.
Softly whip the crème fraîche, and hull and halve any strawberries. Spread the crème fraîche over the meringue, leaving a 1cm border, then scatter over the fruit. Roll up the roulade, starting from the short edge, using the baking paper to help you. Dust with icing sugar to serve.
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