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

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.

Comments

Popular posts from this blog

Turkish flatbread with minced beef, herbs and spices

  Turkish flatbread with minced beef, herbs and spices This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. Ingredients For the topping 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz minced beef or lamb 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve For the dough 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds For the minted yoghurt 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bow...

Corn Wheels with Hot Honey Butter

Corn Wheels with Hot Honey Butter Ingredients Kosher salt 6  ears corn, shucked 1/2 c.   unsalted butter, softened 2 tsp.   honey 1 tbsp.   habañero hot sauce (we used Tabasco), plus more to taste Flaky sea salt, for serving Directions Bring large pot of salted water to a boil. Cut each ear of corn into 3 to 4 pieces. Add corn to pot and simmer until just tender, 3 to 4 minutes. Meanwhile, in medium bowl, combine butter, honey, hot sauce and 1/2 teaspoon kosher salt. Put half into large bowl and half into serving dish.  Drain corn and immediately transfer to large bowl with butter mixture and toss to coat. Transfer to platter and sprinkle with flaky salt. Drizzle with additional hot sauce if desired and serve with remaining butter mixture. source :  https://www.goodhousekeeping.com/food-recipes/easy/a21946328/corn-wheels-with-hot-honey-butter-recipe/

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared  orange  zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece  ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp  honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced  chilli cooked  rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too.  Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...