Meringue Roulade StrawberryIngredients
* 75 g toasted flaked almonds
* 3 egg whites
* 350 g caster sugar
* 2 tbsp cornflour
* 1 tsp lemon juice, freshly squeezed
* 284 ml double or whipping cream, whipped
* 225 g fresh strawberries, sliced
* Icing sugar to dust
Method
1. Preheat the oven to 200C, 400F, Gas 6. Line an 18 x 38cm (7 x 15in) Swiss roll tin with baking paper, brush with melted butter and sprinkle with almonds.
2. Whisk the egg whites until stiff, then whisk in the sugar a little at a time until thick and glossy. Finally whisk in the cornflour and lemon juice.
3. Spread the meringue mixture over the almonds and cook at the top of the oven for 20 minutes until crisp and lightly golden. Cover the surface with baking paper and a damp cloth and leave to go cold.
4. Remove the meringue from the tin, loosen the paper at the sides and trim the edges. Spread with cream and top with strawberries.
5. Starting at a short side and using the paper as an aid, roll up the meringue to encase the strawberries and cream. Dust with a little icing sugar.
Serves: 10
Preparation time: 30 minutes
Cooking time: 20 minutes
Contributor: Tesco Magazine
* 75 g toasted flaked almonds
* 3 egg whites
* 350 g caster sugar
* 2 tbsp cornflour
* 1 tsp lemon juice, freshly squeezed
* 284 ml double or whipping cream, whipped
* 225 g fresh strawberries, sliced
* Icing sugar to dust
Method
1. Preheat the oven to 200C, 400F, Gas 6. Line an 18 x 38cm (7 x 15in) Swiss roll tin with baking paper, brush with melted butter and sprinkle with almonds.
2. Whisk the egg whites until stiff, then whisk in the sugar a little at a time until thick and glossy. Finally whisk in the cornflour and lemon juice.
3. Spread the meringue mixture over the almonds and cook at the top of the oven for 20 minutes until crisp and lightly golden. Cover the surface with baking paper and a damp cloth and leave to go cold.
4. Remove the meringue from the tin, loosen the paper at the sides and trim the edges. Spread with cream and top with strawberries.
5. Starting at a short side and using the paper as an aid, roll up the meringue to encase the strawberries and cream. Dust with a little icing sugar.
Serves: 10
Preparation time: 30 minutes
Cooking time: 20 minutes
Contributor: Tesco Magazine
