Strawberry Meringue Roulade 🍓

I think this is one of the best summer desserts to exist! I call it a classier version of an Eton mess ;) Feel free to add whatever filling you desire… seasonal fruit, fruit curd, or even chocolate ganache… would be perfect. I served mine with a strawberry coulis (recipe also available). For the toasted almonds: dry-fry on a hot frying pan until slightly golden

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 150C/130C Fan/ Gas 2. Line a 33cm x 23cm Swiss roll tin with baking parchment (a baking tray will do).

Step 2

In a small bowl, mix together the cornflour, vanilla and vinegar then set aside.

Step 3

In a large bowl, using an electric whisk on low speed, whisk the egg whites for about 2-3 minutes until the egg whites are foamy. Switch the speed to medium and continue to whisk for a further minute. Turn the speed up to high and continue to whisk until the whites just form stiff peaks.

Step 4

Whisk in the sugar a tablespoon at a time on high speed, together with the cornflour mixture until the mixture is stiff and glossy.

Step 5

Spoon the mixture onto the prepared tin and spread evenly. Sprinkle over the toasted flaked almonds and bake for 25-35 min minutes until crisp on the outside, but still soft inside.

Step 6

Remove the meringue from the oven and set aside to cool. Once cool, turn onto a large sheet of greaseproof paper, dusted with icing sugar, flaked almond side down and carefully peel off the lining paper.

Step 7

Chop the strawberries into small pieces (you want them small so it’s easier to roll). Whip the double cream with the icing sugar until it holds its shape. Spread the cream evenly over the roulade and sprinkle over your chopped strawberries.

Step 8

Roll up tightly towards you, using your thumbs to create a tight roll. Don’t worry about the roulade cracking. Transfer to a serving plate. Slice and serve with strawberry coulis - enjoy!