Blueberry Dessert Scones Recipe

Blueberry Dessert Scones Recipe

INGREDIENTS

2 cups all-purpose flour
1⁄3 cup plus 2 Tbsp sugar
1 Tbsp baking powder
11⁄2 tsp grated lemon zest
1⁄4 tsp each ground cardamom and salt
6 Tbsp cold unsalted butter, cut into small pieces
11⁄2 cups blueberries
3⁄4 cup plus 1 Tbsp heavy cream
2 large eggs
1⁄4 tsp almond or vanilla extract

PREPARATION

1. Line two small baking sheets with parchment paper. In large bowl, whisk flour, 1⁄3 cup sugar, the baking powder, zest, cardamom and salt until combined. Cut in butter with a pastry blender until mixture resembles coarse meal. Gently fold in blueberries.

2. In 2-cup glass measure, whisk 3⁄4 cup cream, eggs and extract until blended; slowly stir into dry ingredients just until a wet dough comes together. Divide in half.

3. With floured hands, transfer dough to each prepared baking sheet. Pat each into a 61⁄4-in. round, a scant 1 in. thick. With floured knife, cut each round into 8 wedges. Refrigerate 30 minutes.

4. Heat oven to 375°F. Brush dough with remaining 1 Tbsp cream and sprinkle with remaining 2 Tbsp sugar. Bake 24 minutes, or until scones are golden and a pick inserted into the center comes out clean. Serve warm.

Strawberry Tuile Cookies

Strawberry Tuile Cookies

Even if you don’t know what a tuile cookie is (pronounced “twill” or “tweel”), you’ve probably eaten them before. They’re delicate and sweet and often stuck into desserts, especially ice cream, at fancy restaurants. The great thing about tuile cookies is that they come out of the oven soft and pliable, allowing you to shape them whatever way you want before they cool and harden. They’re crisp and sweet and buttery–like the most delicate, most delicious ice cream cone you’ve ever had. In fact, ice cream cones are what got me thinking of tuile.

It’s 80 degrees here today, so I started thinking about making some ice cream. Then I thought about making my own ice cream cones. Then I thought about tuiles. And since there doesn’t seem to be a recipe for vegan tuile cookies on the internet, I decided to make up my own. And it worked! Perfectly. (I know, I’m just as shocked as you are. Apparently you really can learn how to make fancy things just by watching a lot of cooking shows on tv. My sister and I used to come home from school watch Great Chefs on PBS before the Food Network ever existed. Remember that show? I’m pretty sure that’s where I learned about tuile.)

So anyway. Tuile cookies aren’t hard, but they do require a few tools, some concentration, and the willingness to lightly burn your fingers. Since I don’t mind sacrificing myself for cookies, this wasn’t a problem for me. Just be forewarned. Here’s what you’ll need to make them:

• A silpat, or non-stick mat, or waxed parchment paper
• An offset spatula
  
• A clean piece of cardboard (not super thick) or tuile template
• Molds (bowl, rolled paper, whatever)

Let’s get to the recipe, I’ll explain in more detail as I go.

Vegan Tuile Cookies
Makes 1-2 dozen depending on size

1/2 Cup Earth Balance, softened
1/2 Cup Sugar
2 Tbs Flax Egg*
1 tsp Vanilla
1/4 tsp Salt
3/4 Cup All-Purpose Flour

Flax Egg
1 Tbs Flax Seed
1/4 Cup Water

Grind the flax seed to a powder in a spice grinder. Whisk with water and set aside. Use 2 Tbs of this mixture for the tuile cookies, you’ll have a little left over

Preheat oven to 375°F.

Whip the Earth Balance and sugar until light and fluffy, so it looks like the photo above. Once the Earth Balance is soft enough it should whip up just fine.

Add flax egg, extract, and salt. Whip until you see medium to stiff peaks like above. Gently fold in flour and mix until well combined. Your batter is ready, so prepare your workstation.

You can buy specialized tuile templates in lots of different shapes, but a piece of clean cardboard works just as well. I traced a glass and cut the circle out with an x-acto knife for my template. You can do circles, squares, rectangles, flowers, stars - anything!

Put your template down on your silpat and add a glob of batter. Using your offset spatula, carefully spread the batter out to fill the template, remove the excess batter

Lift the template up to remove it. You’re cookies are ready to go in the oven. Bake the cookies for 8-10 minutes or until edges are golden brown. You may need to experiment with baking time to reach the ideal balance between strength and pliability.

I recommend not making more than 2-3 cookies at a time. You’ll need to shape them immediately after they come out of the oven, and since they harden quickly, it’s difficult to shape more than 2 or 3 in one go.

It’s also important to completely cool the baking sheet between each batch. Dump the hot baking sheet in the sink and spray it down with cold water. Dry thoroughly before the next batch.

When they come out of the oven, let them sit on the cookie sheet for 15-30 seconds. Gently remove them with a spatula and shape them immediately (this is the part where you might burn your fingers). You can make all sorts of shapes. If your template was circular, here are some ways you can shape them. I’m in the process of forming bowls in this picture, and I had already made cones, cylinders, and tacos.

I used regular paper, rolled into cylinders and cones and taped, to make the other shapes. Once cool the shape will set.

Now you can use them whichever way you want! I filled mine with almond soy pudding and fresh strawberries. You can add them to ice cream, fill them with vegan pastry cream, stuff them with berries or custard, dip them in chocolate–whatever. If you want to make the cookies ahead, I recommend not filling them until the last minute to prevent the cookies from getting soggy.

And I haven’t forgotten about ice cream. I actually bought an ice cream machine today, so I’ll post a recipe for vegan ice cream in the future, now that I know how to make the cones!

Entry Filed under: baked goods, dessert, recipe

Mixed Strawberry Parfaits Recipe

Mixed Strawberry Parfaits Recipe

INGREDIENTS

• 1 box (3 oz) wild strawberry gelatin
• 1 cup each strawberries, blueberries and raspberries
• 2 cups prepared vanilla pudding

PREPARATION

Planning Tip: Can be made through Step 4 up to 2 days ahead.

1. You'll need five 10-oz glass or plastic glasses.

2. Prepare gelatin in a 2-cup glass measure as box directs. Refrigerate, occasionally stirring gently (try not to create bubbles), 30 minutes or until consistency of egg whites.

3. Meanwhile, stem and hull 1/2 cup strawberries; cut in small pieces Combine with 1/2 cup each blueberries and raspberries. Divide fruit mixture among glasses.

4. Add gelatin and gently stir with a skewer to incorporate berries so some are suspended in the gelatin (don't overstir). Refrigerate 3 hours or until set.

5. Spoon pudding on gelatin. Stem, hull and slice remaining strawberries and mix in a bowl with remaining blueberries and raspberries; spoon over pudding.

Sorbet with Strawberry Sauce

Sorbet with Strawberry Sauce

INGREDIENTS

• SAUCE
• 1 large container (16 oz) strawberries, rinsed, hulled and sliced
• 1⁄2 cup strawberry All-Fruit
• 1 tsp grated orange zest
• 2 tsp orange juice
• Serve with: lemon or other flavor sorbet

PREPARATION

1. Sauce: Combine ingredients in a medium bowl; let stand at least 30 minutes to blend flavors.2. Process 1⁄2 cup in food processor until puréed. Spoon into a ziptop bag. 3. Spoon sauce on each plate; top with a scoop of sorbet. Cut tip off corner of ziptop bag; pipe purée on sorbet.The sauce is also good on puddings, plain cakes and ice cream.Planning Tip: The sauce can be refrigerated up to 2 days.

Spiked Strawberry_Lime Ice_Cream Pie

Spiked Strawberry_Lime Ice_Cream Pie

Yield

Makes 10 to 12 servings

Ingredients

• 4 cups pretzel twists
• 1/2 cup butter, melted
• 2 tablespoons granulated sugar
• 1 (1/2-gallon) container premium strawberry ice cream
• 1 (16-ounce) container fresh strawberries (1 quart), stemmed
• 1/2 cup powdered sugar
• 1 (6-ounce) can frozen limeade concentrate, partially thawed
• 1/2 cup tequila
• 1/4 cup orange liqueur
• Garnishes: lime rind curls, fresh whole strawberries, pretzels

Preparation

Process first 3 ingredients in a food processor until pretzels are finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.

Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.

Let strawberry ice cream stand at room temperature 20 minutes or until slightly softened.

Process strawberries and powdered sugar in food processor until pureed, stopping to scrape down sides.

Place ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture, limeade concentrate, tequila, and orange liqueur into ice cream until well blended. Spoon mixture into prepared crust in springform pan. Freeze 3 hours or until firm. Let stand 10 minutes at room temperature before serving. Garnish, if desired.

Note: For testing purposes only, we used Blue Bell Ice Cream and Triple Sec orange liqueur.

Strawberry-Lime Ice-Cream Pie: Omit tequila and orange liqueur, and add 1 (6-ounce) can frozen orange juice concentrate, partially thawed. Proceed with recipe as directed. Let stand 15 minutes at room temperature before serving. Garnish, if desired.

Strawberry Tart

Yield

1 (9-inch) tart

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1/3 cup cold butter or margarine, cut up
• 2 tablespoons cold shortening
• 3 tablespoons cold water
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 cups half-and-half
• 5 egg yolks
• 1 teaspoon rose water or orange-flower water (optional)
• 3 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• 1 quart fresh strawberries, sliced
• Garnish: fresh mint sprig

Preparation

Pulse first 3 ingredients in a blender or food processor 3 or 4 times or until combined.

Add 1/3 cup butter and shortening; pulse 5 or 6 times or until crumbly. With blender or processor running, gradually add 3 tablespoons water, and process until dough forms a ball and leaves sides of bowl, adding more water if necessary. Wrap dough in plastic wrap, and chill 1 hour.

Roll dough to 1/8-inch thickness on a lightly floured surface. Press into bottom and up sides of a 9-inch tart pan. Line dough with parchment paper; fill with pie weights or dried beans.

Bake at 425° for 15 minutes. Remove weights and parchment paper, and bake 3 more minutes.

Combine 1/2 cup sugar and cornstarch in a medium saucepan.

Whisk together half-and-half, egg yolks, and, if desired, rose water. Gradually whisk half-and-half mixture into sugar mixture in saucepan over medium heat. Bring to a boil, and cook, whisking constantly, 1 minute. Remove mixture from heat.

Stir in 3 tablespoons butter and vanilla; cover and chill at least 4 hours. Spoon into prepared pastry shell; top with strawberry slices, and serve immediately. Garnish, if desired.

Chocolate_Strawberry Basket Cake

Chocolate_Strawberry Basket Cake

Yield

Makes 1 (8-inch) cake

Ingredients

• 1/2 cup butter or margarine, softened
• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 2 teaspoons instant coffee granules
• 1 cup boiling water
• 1 1/2 cups all-purpose flour
• 3/4 cup cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon vanilla extract
• Chocolate Buttercream Frosting
• Florist wire
• Assorted fresh flowers and foliage
• Florist tape
• Florist water picks
• Chocolate-Dipped Strawberries
• Garnish: Marzipan Bees

Preparation

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition. Set mixture aside.

Stir together instant coffee granules and 1 cup boiling water until granules dissolve.

Stir together flour and next 4 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Gradually add coffee mixture and vanilla, beating at low speed just until blended. Pour batter into 2 greased and floured 8-inch square cakepans.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Spread a thin layer of Chocolate Buttercream Frosting between layers and on top and sides of cake, reserving remaining frosting.

Fit a decorating bag with basket-weave tip, and fill with some of remaining frosting. Pipe basket-weave pattern around sides, refilling bag as needed. Change to star tip, and pipe ruffle around top and bottom of cake.

Form handle from florist wire; attach foliage and flowers with florist tape.

Insert 2 water picks into top of cake near 2 opposite edges, and insert wire ends of handle into water picks. Mound Chocolate-Dipped Strawberries onto top of cake.

Garnish with Marzipan Bees, if desired.

NOTE: For foliage, we used strawberry plants. Roses, pansies, and violas may also be used.

Strawberry-Blueberry Shortcake Ice-Cream Sandwiches

Strawberry-Blueberry Shortcake Ice-Cream Sandwiches
This kid-friendly, summer dessert idea is perfect for the lake or the beach because it takes less than 15 minutes to whip together.

Recipe:
Combine 1 lb. fresh strawberries, sliced, with 2 cups fresh blueberries; sprinkle with 3 Tbsp. sugar, and toss. Let stand 10 minutes. Spoon evenly over 10 vanilla or chocolate miniature ice-cream sandwiches; dollop with 1⁄2 (8-oz.) container thawed whipped topping.

Four_Berry Smoothie

Four_Berry Smoothie

Yield

4 1/2 cups

Ingredients

• 2 cups vanilla ice cream, softened
• 1 cup fresh or frozen strawberries, sliced
• 3/4 cup fresh or frozen blueberries
• 1/2 cup fresh or frozen raspberries
• 2 tablespoons sugar
• 1/2 cup cranberry juice
• 1 tablespoon lemon juice
• Garnishes: fresh blueberries, raspberries, mint sprigs

Preparation

Process first 7 ingredients in a blender. Add ice cubes to 4 1/2-cup level; process until smooth, stopping once to scrape down sides. Garnish, if desired; serve immediately.

Strawberry Agua Fresca

Strawberry Agua Fresca

Yield

8 cups (serving size: 1 1/3 cups)

Ingredients

• 4 cups water
• 1/3 cup sugar
• 6 cups hulled strawberries
• 1/4 cup fresh lime juice (about 2 limes)

Preparation

Combine water and sugar, stirring until sugar dissolves. Place strawberries in a blender, and process until smooth. Combine the sugar mixture, strawberry puree, and juice; stir well.

Nutritional Information

Calories:

71 (4% from fat)

Fat:

0.4g (sat 0.0g,mono 0.1g,poly 0.2g)

Protein:

0.8g

Carbohydrate:

17.8g

Fiber:

2.3g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

4mg

Calcium:

21mg

Classic Strawberry Shortcake

Classic Strawberry Shortcake

Yield

Makes 8 servings

Ingredients

• 2 (16-oz.) containers fresh strawberries, quartered
• 3/4 cup sugar, divided
• 1/4 teaspoon almond extract (optional)
• 1 cup whipping cream
• 2 tablespoons sugar
• 2 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 cup cold butter, cut up
• 2 large eggs, lightly beaten
• 1 (8-oz.) container sour cream
• 1 teaspoon vanilla extract
• Garnish: fresh mint sprigs

Preparation

1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.

2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.

3. Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.

4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)

5. Bake at 450° for 12 to 15 minutes or until golden.

6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.

Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.

Strawberry_Orange Trifle

Strawberry_Orange Trifle

Yield

Makes 8 to 10 servings

Ingredients

• 1 qt. strawberries, halved
• 4 oranges, sectioned and halved
• 2 tablespoons orange liqueur or orange juice
• 3 tablespoons sugar
• 1 1/2 cups whipping cream
• 1 (11.3-oz.) jar lemon curd
• 1 1/2 sleeves shortbread cookies, crushed
• Garnish: fresh mint sprigs

Preparation

1. Toss together first 4 ingredients, and let stand at room temperature 10 minutes.

2. Meanwhile, beat whipping cream and lemon curd at low speed with an electric mixer until blended. Gradually increase mixer speed, beating until medium peaks form.

3. Layer one-third each of fruit mixture and curd mixture in a large bowl. Top with half of crushed cookies. Repeat layers once. Top with remaining one-third fruit mixture and curd mixture. Cover and chill at least 1 hour or up to 8 hours. Garnish, if desired.

Note: For testing purposes only, we used Keebler Sandies Simply Shortbread cookies.

Strawberry Sensation Dessert: Recipe

Strawberry Sensation Dessert: Recipe

Ingredients

• 2 cups strawberries, fresh
• 1 can condensed milk
• 1/2 cup lemon juice
• 2 cup whipped cream
• 1 packet Oreo biscuits, crushed
• 2 tbsp butter
• 1/2 packet strawberry jelly

Method

• In a bowl mash the strawberries with masher or with the back of spoon.
• Add condensed milk and lemon juice in it. Mix it well with spoon.
• Now add whipped cream and half packet of strawberry jelly.Stir it with wooden spoon.
• Take a rectangle tin and place a large foil paper in it, extended from both sides. Now pour this mixture in tin and on the top put crushed Oreo biscuits mixed in butter. Now fold the foil paper from both sides lightly to cover the dessert.
• Freeze it for 6 hours or until firm, take out from foil paper and serve it upside down. Biscuits base will be at the bottom.
• Serve chill.

Strawberry Parfaits

Yield

4 servings

Ingredients

• 4 cups sliced strawberries, divided
• 1/4 cup granulated sugar
• 1 cup fat-free ricotta cheese
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
• 1/4 cup powdered sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1 cup amaretti cookie crumbs (about 8 cookies)
• 1/2 cup frozen reduced-calorie whipped topping, thawed
• 2 tablespoons slivered almonds, toasted

Preparation

Place 2 cups of strawberry slices and granulated sugar in a blender or food processor, and process until smooth. Set strawberry puree aside.

Combine ricotta and next 4 ingredients (ricotta through vanilla) in a medium bowl; stir well with a whisk. Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses. Top each portion with 2 tablespoons strawberry puree, 1/4 cup strawberry slices, and 3 tablespoons ricotta mixture; repeat the layers. Drizzle the remaining strawberry puree over each serving. Chill for 2 hours. Top each parfait with 2 tablespoons whipped topping and 1 1/2 teaspoons almonds.

Nutritional Information

Calories: 347 (30% from fat)

Fat:11.6g (sat 5.6g,mono 3.8g,poly 1.1g)

Protein:14g

Carbohydrate:50.8g

Fiber:3.8g

Cholesterol:28mg

Iron:0.8mg

Sodium:160mg

Calcium:157mg

Summer Fruit Meringue Parfaits

Summer Fruit Meringue Parfaits
Ingredients

* 67 (1lb) soft fruit such as a mixture
* of strawberries, raspberries, stoned cherries, redcurrants and
* blackberries
* 3 tbsp crème de cassis
* 284 ml whipping cream
* 50 g meringues, coarsely crushed
* Pinch of caster sugar

Method

1. Cut the fruit into even-sized pieces and place in a mixing bowl. Pour over the crème de cassis and leave for 1hour - the fruit should break up slightly - then mash with a fork.
2. Whip the cream until just thick. Fold the crushed meringues into the cream then stir in the fruit - the mixture should be quite thick and mousse-like. Taste to check the sweetness and add a little caster sugar if necessary.
3. Spoon the fruit cream into six 150ml ramekins or individual moulds, level the surface and freeze for 1 hour.
4. To make the sauce, sieve the raspberries to remove the seeds. Finely chop the strawberries and stir into the raspberry purée. Add sugar to taste. Chill until ready to serve.
5. To serve, run a warm knife around the edges of the ramekins or moulds and turn the parfaits out onto individual serving plates. Serve with the fruit sauce.


Serves: 6

Preparation time: 20 minutes plus 2 hours marinating and freezing time

Contributor: Tesco Magazine

Cornish Fairings with Strawberry Coulis

Cornish Fairings with Strawberry Coulis
Ingredients

* 200 g (7oz) Strawberries
* 125 g (4oz) plain flour
* 1 tsp baking powder
* ½ tsp bicarbonate soda
* 1 tsp ground ginger
* ½ tsp mixed spice
* 50 g (2oz) caster sugar
* 50 g (2oz) butter
* 2 tbsp golden syrup

Method

1. Preheat oven to Gas 7, 220°C, fan 200°C. In a bowl blend the flour, baking powder, bicarbonate of soda, ginger, the mixed spice and the sugar.
2. Cut butter into small pieces and rub in with your fingers until it resembles breadcrumbs. Add syrup and mix until you have smooth dough.
3. Divide the mixture into 6 and roll into balls. Line a baking sheet with baking parchment and place the balls on, spacing well apart.
4. Gently flatten with the palm of your hand. Bake in the oven for 7 minutes. Put strawberries in a blender and whizz until pureed and smooth.
5. Serve the fairings with some local ice cream or crème fraiche and pour the strawberry coulis over them.



Serves: 6

Cooking time: 20 minutes

Contributor: Tesco Magazine

Pink_Meringues with_Strawberries

Pink_Meringues with_Strawberries
Ingredients

* 2 egg whites
* 100 g caster sugar
* A couple of drops of red colouring
* 1 tub of clotted cream
* 1 punnet of English strawberries
* Red rose petals to decorate
* Icing sugar to dust

Method

1. Preheat the oven to 130C, 250F, Gas 4 or 100C for a fan oven.
2. Line a baking sheet with non-stick paper or Teflon sheeting.
3. Whisk the egg whites very stiffly, add two teaspoons of the sugar and whisk well again until the mixture regains its former stiffness.
4. Fold in the rest of the sugar and a couple of drops of the colouring very gently, until the mixture is a soft pink.
5. Using two tablespoons, spoon blobs of the meringue onto the non-stick sheet and dry off in the oven for about 3 hours, until the meringues are firm and crisp.
6. When cool, sandwich together with a spoon of clotted cream and stick a couple of strawberries on top.
7. Put a couple of rose petals on top and dust with icing sugar.


Preparation time: 15 minutes

Cooking time: 3 hours

Contributor: Lotte Duncan

Easy_Strawberry Fool

Easy_Strawberry Fool
Ingredients

* 1 pack strawberry jelly
* 350 g strawberries, rinsed
* 75 g caster sugar
* 500 g creamy fromage frais

Method

1. Cut the jelly into squares and place in a suacepan with 150ml water. Gently heat until the jelly cubes have dissolved then remove from the heat to cool.
2. Remove the strawberry stems and hull (the green leafy bit and the part where it's attached to the berry). Roughly chop the strawberries and put in the bowl with half the sugar.
3. Mash the mixture with a potato masher. Stir the jelly into the mashed strawberry mixure and put in the fridge. Leave until it's cold and just starting to set - about 2-3 hours.
4. Stir the strawberry mixture well, then fold in the fromage frais and remaining sugar.


Serves: 4
Preparation time: 20 minutes
Cooking time: 50 minutes
Contributor: Tesco Magazine

Meringue Roulade Strawberry

Meringue Roulade Strawberry

Ingredients

* 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