Desserts & Puddings
Desserts & Puddings
Meringue Roulade
| Meringue Roulade |
Prep time: 40 mins
Total time: 40 mins
Serves: 8
Ingredients
- 4 Egg whites
- 225g caster sugar
- 250ml Whipped cream
- Strawberries, Raspberries or fruit of choice
- Mint leaves for garnish
- 12 x 8in Swiss roll tin
Instructions
- Pre heat the oven to 180C or 160C if using fan oven. Line the Swiss roll tin with tin foil and brush lightly with a non-flavoured oil.
- Beat the egg whites a little and then add the sugar and whisk until mixture holds a stiff peak.
- Spread the meringue gently over the tin with a palette knife, it should be thick and quite bouncy.
- Bake in the preheated oven for 20-25 minutes.
- Put a sheet of tin foil on the work surface and turn the roulade on to it.
- Remove the base foil and allow to cool.
- To assemble:
- Whip the cream. Spread whipped cream over the roulade, reserving some to pipe on top.
- Cover with a layer of fruit and roll like a Swiss roll.
- Transfer carefully on to a serving dish.
- Pipe some rosettes of cream on to the top and garnish with fruit and mint leaves.
- Dredge with icing sugar. Garnish with cherries, strawberries or any fruit of choice.
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