Strawberries from the garden, egg whites from the freezer, chocolate from the store cupboard - I only had to buy the whipping cream. I nearly got away with a free dessert!
The slightly adapted recipe is by Mary Berry and one I have used many, many times and in true Mary Berry style - I cut the finished roulade in half and put one half in the freezer for another day.
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| I serve my meringue with lots of macerated strawberries |
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| I'm very sad but I always feel happy when I line a tin neatly |
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| Remove the lining paper and dab meringue into the four corners (this secures the lining paper) place the lining paper into the tin and then add the meringue |
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| The cooked meringue |
4 egg whites
225g caster sugar
pinch cream of tartar
300ml whipping cream
1tsp vanilla extract
icing sugar for dusting
dark chocolate for decoration
1. Preheat the oven to 200ºC/180ºC Fan. Line a large baking sheet with baking parchment.
2. Whisk the egg whites with a pinch of cream of tartar until stiff. Add the sugar a teaspoon at a time, until the egg whites are stiff and glossy.
3. Spread the egg whites evenly on the lined baking sheet. Bake for 10 minutes until golden. Remove from the oven and cool on a baking rack for 10 minutes.
4. Take a large sheet of baking parchment and dust with sifted icing sugar. Turn the meringue over onto the baking parchment. Remove the paper from the base of the meringue.
5. Whip the cream and vanilla extract to soft peaks.
6. Spread the cream over the meringue, roll the meringue from one of the long ends, using the parchment paper to help with the rolling. Dust with icing sugar.
7. Melt a few pieces of dark chocolate and drizzle over the meringue.
TIP: The cream of tartar helps stabilise the meringue and prevents weeping too.
Elderflower Infused Strawberries
200g fresh strawberries
1 tablespoon elderflower cordial
1 tablespoon caster sugar
1. Wash the strawberries.
2. Cut the strawberries into quarters.
3. Pour over the elderflower cordial, sprinkle over the caster sugar.
4. Mix together.
5. Cover and place in the fridge overnight.
The swiss roll tin I used measures 34x24x2 and is part of the range of The Bakers Dozen James Martin Bakeware by Stellar Cookware.
