Here’s a delightful recipe for Strawberry Meringue Roulade a light and fruity dessert that’s perfect for summer barbecues or any special occasion and can be made in under an hour!
- Ingredients:
Meringue:
- 5 egg whites
- 275g/10oz caster sugar
- 20g/2oz flaked almonds
Filling:
- 150ml/5fl oz double cream
- 200ml/7fl oz Greek-style yoghurt
- 225g/8oz strawberries, hulled
Icing sugar, for dusting
- Method:
Preheat Oven:
Preheat your oven to 200°C/180°C Fan/Gas 6.
Prepare Tin:
Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper.
Make Meringue:
In a clean, large bowl, whisk the egg whites with an electric mixer on high speed until very stiff.
Gradually add the caster sugar, 1 teaspoon at a time, whisking well between each addition. Continue whisking until the mixture is very stiff, glossy, and all the sugar has dissolved.
Bake Meringue:
Spread the meringue mixture evenly into the lined tin and sprinkle with flaked almonds.
Bake in the oven for about 8 minutes, or until golden.
Lower the oven temperature to 160°C/140°C Fan/Gas 3 and bake for an additional 15 minutes, or until crisp and firm to the touch.
Cool Meringue:
Remove the meringue from the oven and turn it almond-side down onto a sheet of baking paper. Carefully remove the baking paper from the base of the meringue and let it cool for 10 minutes.
Prepare Filling:
Lightly whip the double cream and mix it with the Greek-style yoghurt.
Cut the strawberries into quarters.
Assemble Roulade:
Spread the cream and yoghurt mixture evenly over the cooled meringue.
Scatter the quartered strawberries over the cream.
Roll and Chill:
Carefully roll up the meringue from the long end, using the paper to help you keep it tight. Wrap the roulade in baking paper and chill in the refrigerator.
Serve:
Dust with icing sugar before serving. Slice and enjoy!
