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278

Strawberry Meringue Roulade

Katie Barry

Ingredients

4 Large White Egg Whites
225g Caster Sugar
300ml Double Cream (Whipped)
450g Strawberries (Sliced or Quatered)
Extra Whipped Cream to serve

Directions

  • Pre-Heat the Oven to 150C / Gas 2. Line a 30 x 20cm Swiss Roll tin with Baking Parchment
  • Put the Egg Whites and half (11g) Caster Sugar into a bowl and use an electronic whisk to whisk to snowy peaks. Then Gradually add the other half (11g) of Caster Sugar, continuing to whisk for 10-15 minutes, until it forms stiff peaks.
  • Spread the mixture into the tin and bake for 1 hour.
  • Remove from oven and cool
  • Turn out onto a fresh sheet of baking parchment and carefully peel off all the previous lining paper. Spread over the Whipped Cream and Strawberries.
  • Using the parchment to lift one end, start to roll the Roulade. use the parchment to move forward by lifting it up and allowing the Roulade to roll itself with gravity rather than pushing the meringue with your hands.
  • Serve with Whipped cream.
Comment
categories Snack, Dessert
tags Egg, Veggie, Sugar, Strawberries, Double Cream