Masak Masak Ala Emak

Strawberry and mascarpone Swiss roll This is one deliriously decadent pud: a light vanilla sponge with Marsala strawberries and a potently rich mascarpone cream. This is best eaten on a hot summer’s day with some fresh lemonade. Ingredients For the strawberry filling 250g/9oz  strawberries , hulled and sliced, plus extra to decorate 2 tbsp granulated  sugar splash Marsala or  orange juice For the sponge 3 free-range  eggs 80g/3oz  caster sugar , plus extra for finishing ½ vanilla pod or 2 drops  vanilla extract 1 tbsp warm water 80g/3oz  plain flour pinch  salt For the mascarpone cream 250g/9oz  mascarpone 2 tbsp  icing sugar ½ vanilla pod or 2 drops  vanilla extract How-to-videos Method For the strawberry filling, put a third of the strawberries in a blender or food processor with the granulated sugar and blend well. Transfer the strawberries to a bowl and add the Marsala or orange juice. Stir in the remaining strawberries and chil...

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 vegetable oil , for greasing 6 free-range  egg whites 320g/11oz  caster sugar , plus 2 tbsp for dusting ¼ tsp  white wine vinegar 1 tsp  cornflour , sifted 50g/1¾oz  ground almonds pinch of  sea salt 2 tbsp  flaked almonds 300ml/½ pint  double cream 300g/10½oz  strawberries , hulled, plus extra to serve 3 tbsp  icing sugar , plus extra to serve Recipe tips Method 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. 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 cont...

Lemon meringue roulade with pistachio This is a great chilled dessert to feed a crowd, and impress them too. Often egg yolks are left over after making meringue, but here they’re used to make lemon curd and to give a luxurious filling.