Strawberry Meringue Roulade
Servings: 10 servings
This easy strawberry Meringue roulade is a perfect summery dessert. A classic light French meringue, which melts in the mouth together with Mascarpone cream and fresh strawberries.
INGREDIENTS LIST
Meringue
- 4 medium egg whites (120g total)
- 150 g caster sugar
- 1 tsp cornflour (cornstarch)
- 1 pinch fine sea salt
Mascarpone filling
- 200 g mascarpone
- 100 ml double or heavy cream
- 2 tbsp icing sugar (US powdered sugar)
- 150 g fresh strawberries
- 1/2 tsp pure vanilla extract or 1/4 tsp of vanilla paste
Topping
- 50 g fresh strawberries
- 50 g mascarpone filling
Preparation
- Preheat the oven to 160°C fan / 350°F / Gas 4.
- Line a baking tray or tin 30x25 cm (12x10 in) with baking paper.
- Meringue: In order to get nice stiff peaks in the meringue mix, it is important not to get any additional fat in the egg whites. Fat can come from small amounts of egg yolk accidentally getting into the bowl or by using a plastic bowl that has residue in it even after being washed well. The best option is to use a glass or stainless-steel bowl.Place the egg whites in a clean bowl and whisk them with an electric mixer on high speed until very stiff.
- Gradually add the sugar, 1 teaspoon at a time, whisk well between each addition until all the sugar has been added and you have a very stiff and glossy meringue mix.
- Add the cornflour and mix in to ensure no lumps remain.
- Put the meringue mixture onto a tray lined with baking paper and spread it out into a rectangle as neatly as possible.
- Baking: Place in the middle of the oven and bake for about 25 minutes until golden and firm to the touch.
- Remove the meringue from the oven. Dust with icing sugar and then turn it upside down onto a new piece of baking paper. Now remove the paper from the base of the cooked meringue that was in the oven and allow it to cool.
- Mascarpone filling: Whip the cream until the whisk leaves a trail behind it. Add the mascarpone and the sugar and mix together. Keep 50 g of the mix for decorating the top and spread the remaining mixture evenly over the meringue.
- Strawberries: Clean and remove the stalks from the strawberries. Dice 150 g of strawberries and sprinkle over the mascarpone cream mixture.
- From the long edge, roll up the meringue firmly, using the paper to help you. Keep the roll very tight, so that it doesn't fall apart.
- Gently spread the reserved mascarpone filling over the very top of the roulade and decorate with strawberries.
- Serving: Dust with icing sugar and cut into slices.
