Events and Celebrations

Strawberry Meringue Roulade

cook 30 mins
  • 4 egg whites
  • 200 g (7 oz) caster sugar
  • 1 teaspoon vanilla extract
  • 300 ml (1/2 pint) double cream
  • 50 g (2 oz) icing sugar, plus extra for dusting
  • 3 tablespoons strawberry jam
  • 125 g (4 oz) strawberries, sliced
  • Line a 30 × 20 cm (12 × 8 inch) Swiss roll tin with baking paper. Whip the egg whites until stiff peaks appear, then add the sugar, a tablespoon at a time, and keep whisking until you have a stiff, glossy meringue. Stir through the vanilla extract.
  • Spoon the mixture into the tin and smooth over the surface. Place in a preheated oven, 200°C (400°F), Gas Mark 6, and immediately reduce the temperature to 160°C (325°F), Gas Mark 3. Cook for 15 minutes until firm to the touch.
  • Turn the meringue out on to a sheet of baking paper dusted with icing sugar and leave to cool for 3 minutes. Peel off the lining paper from the top of the meringue, then carefully roll up the meringue from the long side. Set aside to cool.
  • Whip the double cream with the icing sugar, unroll the meringue and spread the cream on top. Mix the jam with a splash of boiling water to loosen, then spoon over the cream and top with the sliced strawberries. Using the baking paper, roll up the meringue and place on a serving plate. Dust with some more icing sugar and serve.
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