Meringue roulade with summer strawberries and fresh raspber

6 servings

Ingredients

Quantity Ingredient
4 Egg whites
225 grams Caster sugar
300 millilitres Whipped cream
350 grams Fresh strawberries; up to 450
6 Whole strawberries
Egg white
Caster sugar
1 Sprigs mint; lemon balm or sweet
; cicely
6 tablespoons Sugar syrup; up to 8
225 grams Raspberries
Lemon juice; (optional)

Directions

DECORATION

RASPBERRY SAUCE

Preheat the oven to 180C/350F/gas 4. Put the egg whites into the spotlessly clean bowl of a food mixer. Break up with the whisk and then add all the caster sugar in one go. Whisk at full speed until it holds a stiff peak, about 4-5 minutes.

Meanwhile, line a swiss roll tin with tin foil and brush lightly with a non-scented oil, such as sunflower or groundnut. Spread the meringue gently over the tin with a palette knife - it should be quite thick and bouncy.

Bake in the preheated oven for 15-20 minutes. Put a sheet of tin foil on the work top and turn the roulade on to it. Remove the base tin foil carefully and leave the meringue to cool.

Liquidize the raspberries with the syrup and sieve, then taste and sharpen with lemon juice if necessary. Store in the fridge.

To assemble, spread the whipped cream over the roulade. Slice the strawberries and mix with a little of the raspberry sauce. Spread the fruit and the cream on the meringue. Roll up from the narrow end and ease carefully on to a serving plate.

Dip the remaining strawberries in a very little egg white and sprinkle with caster sugar. Pipe six rosettes of whipped cream along the top of the roulade. Decorate with the sugared strawberries or just fresh strawberries and mint leaves.

Serve cut into slices about 2.5cm thick, accompanied by a little fresh raspberry sauce.

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Carlton Food Network

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