Skip to main content

Strawberry and almond meringue roulade


Strawberry and almond meringue roulade
Strawberry and almond meringue roulade

Strawberry meringue roulade looks impressive, but it's just a rolled up pavlova. This one is a little more robust with ground almonds. Plus lots of cream.

Ingredients

Recipe tips

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 34x22cm/13×8½in Swiss roll tin and line with baking paper, ensuring the edge of the paper fits exactly into the tin.

  2. Ensuring the bowl is clean and grease-free, whisk the egg whites in a stand mixer or using an electric whisk until they form stiff peaks. Gradually add the caster sugar, a few tablespoons at a time, whisking continuously until you have stiff, glossy peaks. This may take up to 6–8 minutes. Fold in the vinegar, cornflour, ground almonds and salt.

  3. Transfer the mixture to the prepared tin and smooth out using the back of a spoon. Bake for 8 minutes until golden, then turn down the oven to 160C/140C Fan/Gas 3 and bake for another 20 minutes until just firm and slightly springy to the touch.

  4. Shortly before the meringue has finished cooking, scatter the almonds on a baking tray and roast in the oven for 3–4 minutes, or until golden-brown and aromatic.

  5. Place a large sheet of baking parchment on your work surface and dust liberally with the remaining 2 tablespoons of caster sugar. Carefully invert the meringue onto the parchment. (The easiest way to do this is to place a thin chopping board, roughly the size of the baking tin, on top of the meringue, invert the meringue onto the board, peel off the baking paper and then carefully slide the meringue off the board onto the sugar-dusted baking parchment.) Score a line 2cm/¾in in from the edge along a long side of the meringue, ensuring you do not cut all the way through. Leave to cool for 10 minutes while you make the filling.

  6. Whisk the cream until soft peaks form. Using a fork, lightly mash half of the strawberries, so they still have a little bit of texture but have released their juices. Stir the mashed strawberries through the whipped cream and spread the mixture over the meringue, leaving a 1–2cm/½–¾in border all round. Using the baking parchment, roll up the meringue (the line you scored earlier will help you to roll it up tightly). Wrap the parchment around the roll, place it seam-side down on a serving platter and refrigerate for at least 30 minutes, or until well chilled.

  7. Meanwhile, put the remaining strawberries and the icing sugar into a food processor and blend until smooth. Pass through a fine sieve into a bowl and set aside.

  8. To serve, unwrap the roulade and arrange some strawberries on top, scatter over the almonds and dust with icing sugar. Serve immediately, drizzled with strawberry sauce.

Labels:

Comments

Post a Comment

Popular posts from this blog

Fantastic fish fingers

Fantastic fish fingers Fish fingers taste wonderful when you make them from scratch - even the kids can help! Guaranteed to impress.
Post a Comment
Read more

Roast spiced duck with plums

Ingredients 1  star anise 2 tbsp coriander seeds 4 tbsp muscovado sugar 2½ kg whole  duck 1 tsp  olive oil 6  plums , halved and stoned 3 bay leaves 75ml red wine vinegar 300ml chicken stock Method Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a  pestle and mortar ). Put the spice salt in a bowl, add the sugar, mix well and set aside. Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock. ...
Post a Comment
Read more

Sticky gingerbread puddings with ginger wine and brandy sauce

  Sticky gingerbread puddings with ginger wine and brandy sauce If you want to make these puddings in advance, they freeze beautifully, and after defrosting should be re-heated as below. Equipment and preparation: You will also need eight 175ml/6fl oz pudding basins, well buttered, and a solid baking sheet. Ingredients 110g/4oz stem ginger in syrup (8 pieces) 1 heaped tsp freshly grated ginger 175g/6 oz self-raising flour ¼ level tsp ground ginger one third level tsp ground cinnamon one third level tsp ground cloves ½ level tsp baking powder ¾ level tsp bicarbonate of soda 2 eggs 75g/3oz soft butter 110g/4oz dark brown sugar 1 tbsp black treacle 175g/6oz Bramley apples, peeled, cored and chopped small For the ginger wine and brandy sauce 4 tbsp ginger wine 2 tbsp brandy 175g/6oz soft dark brown sugar 110g/4oz unsalted butter 2 pieces stem ginger, chopped small Method Pre-heat the ove...
Post a Comment
Read more