This is a delicious and quick dessert to prepare! I love that you can adapt the
filling to suit the season… strawberries in summer, blackberries in autumn,
passionfruit in winter and rhubarb in spring are some of my favourite options.
This dish is best enjoyed on the day it is made.
Serves 8
Ingredients
- 4 free range egg whites
- 250g caster sugar
- icing sugar to dust
For the Filling
- 300ml double cream, whipped
- Filling of your choice e.g. 250g berries
Equipment: baking tray 31 x 20cm, lined
Method
Preheat your oven to 200 °C /180 °C fan/Gas mark 6.
In a spotlessly clean bowl, whisk the egg whites with your stand mixer,
beginning on a low speed to break up the whites.
Increase the speed and whisk until firm peaks form. Begin to add the sugar, one
spoon at a time and continuing to whisk until stiff glossy peaks form, and all the
sugar has been added.
Spread the meringue mixture evenly over the base of the lined baking tin.
Bake for 10 minutes at 200 °C /180 °C fan/Gas mark 6, then reduce the heat to
180 °C /160 °C fan/Gas mark 4 for another 6 minutes.
Remove the meringue from the oven and turn out onto a sheet of baking paper
dusted with icing sugar. Leave to cool on a wire rack.
Spread the whipped cream evenly over the cooled meringue base. Next add your
chosen filling.
Place the baking paper and meringue on your serving platter. Roll up the
meringue from one of the long sides, using the paper to help you, into a firm
roulade. Tear off any excess baking paper from the opposite side so that you can
roll your roulade onto the serving platter with the seam on the underside.
Dust with icing sugar and serve.
Food by Miriam 