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Berry meringue roulade
Berry meringue roulade
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Prep Time:
95 minutes
Cook Time:
30 minutes
Total Time:
125 minutes
Elevate meringue with vibrant summer berries in this showstopping dessert.
Ingredients:
  • 24.00 gm icing sugar mixture, sifted
  • 215.00 gm caster sugar
  • 2.50 gm cornflour
  • 125g fresh raspberries
  • 250g fresh strawberries, hulled
  • 252.50 gm thickened cream
  • 1/2 tsp vanilla bean paste
  • Extra icing sugar mixture, to serve
Instructions:
  • Preheat the oven to 150°C/130°C fan-forced. Grease a 25cm x 30cm Swiss roll pan and line it with baking paper, making sure to extend the paper by 2cm on all sides. Next, sprinkle 1 tablespoon of icing sugar evenly over a 40cm-long piece of baking paper on a flat surface.
  • With an electric mixer, whip egg whites until stiff peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating thoroughly after each addition. Continue beating for 4 minutes until sugar is fully dissolved. Gently fold in cornflour and vinegar until just mixed. Spread the mixture evenly over the prepared pan and bake for 25 to 30 minutes until the top is lightly golden and firm.
  • Prepare a berry medley by gently crushing raspberries in a bowl and dicing half of the strawberries. Slice the remaining strawberries and keep them aside.
  • With an electric mixer, whip cream, vanilla bean paste, and remaining icing sugar until stiff peaks form. Carefully fold in raspberry mixture until just combined.
  • Transfer the meringue onto a baking paper. Peel off the parchment paper. Allow to cool for 5 minutes.
  • Spread the cream mixture over the meringue, leaving a 3cm border down 1 long side. Roll up the meringue starting from the opposite side of the border using the paper as a guide. Place the rolled meringue on a plate, refrigerate for 1 hour, and then serve topped with sliced strawberries and a dusting of icing sugar.

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