STRAWBERRY MERINGUE ROULADE
Mary Berry's strawberry meringue roulade recipe has just 6 ingredients and can be made in under an hour. It's the perfect barbecue pudding.
Provided by Mary Berry
Categories Desserts
Yield Serves 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper.
- Whisk the egg whites in a clean, large bowl with an electric mixer on high-speed until very stiff.
- Gradually add the sugar, 1 teaspoon at a time and, keeping the mixer on a high-speed, whisk well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
- Spread the meringue mixture into the lined tin and sprinkle with the almonds. Put the tin in the oven and bake for about 8 minutes until golden.
- Lower the temperature to 160C/140C Fan/Gas 3 and bake for a further 15 minutes, until crisp and firm to the touch.
- Remove the meringue from the oven and turn almond-side down onto a sheet of baking paper.
- Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.
- Lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue.
- Cut the strawberries into quarters and sprinkle over the cream mixture.
- Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential you keep the roll very tight. Wrap in baking paper and chill before serving.
- When you are ready to serve, dust with icing sugar and cut into slices.
STRAWBERRY MERINGUE ROULADE
Categories Milk/Cream Egg Dessert Bake Strawberry Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 400°F. Line 15 x 10 x 1-inch baking sheet with waxed paper, extending 2 inches over ends of pan. Butter waxed paper. Beat egg whites in large bowl until soft peaks form. Gradually add 1 1/4 cups sugar, beating until meringue is stiff and shiny.
- Spread meringue evenly in prepared baking sheet. Bake until pale golden, about 8 minutes. Reduce oven temperature to 325°F. Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer. Remove baking sheet from oven. Run knife around pan sides to loosen meringue. Turn out onto sheet of waxed paper. Carefully peel off waxed paper. Cool meringue 25 minutes.
- Whip cream and vanilla in medium bowl to stiff peaks. Mix sliced strawberries and preserves in another medium bowl. Spoon strawberry mixture over meringue, leaving 1-inch border on all sides. Spread whipped cream over strawberry mixture. Starting at 1 long side, gently roll up meringue jelly-roll style, enclosing filling. Place roulade, seam side down, on platter. Refrigerate at least 1 hour and up to 4 hours.
- Dust roulade with powdered sugar. Cut into slices. Transfer to plates. Garnish with whole strawberries, if desired. Serve roulade chilled.
STRAWBERRY MERINGUE ROULADE
Impress your dinner guests with this elegant dessert from the Ballyseed Castle Hotel, Tralee, Ireland. Recipe can be halved.
Provided by Millereg
Categories Dessert
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 400°F.
- Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
- Grease the parchment paper with shortening.
- Beat egg whites in large bowl until soft peaks form.
- Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny.
- Spread meringue evenly in prepared baking sheet.
- Bake until pale golden, about 8 minutes.
- Reduce oven temperature to 325°F.
- Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
- Remove baking sheet from oven.
- Run knife around pan sides to loosen meringue.
- Turn out onto sheet of parchment paper.
- Carefully peel off parchment paper.
- Cool meringue 25 minutes.
- Whip cream and vanilla in medium bowl to stiff peaks.
- Mix sliced strawberries and preserves in another medium bowl.
- Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
- Spread whipped cream over strawberry mixture.
- Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
- Place roulade, seam side down, on platter.
- Refrigerate at least 1 hour and up to 4 hours.
- Dust roulade with powdered sugar.
- Cut into slices.
- Transfer to plates.
- Garnish with whole strawberries, if desired.
- Serve roulade chilled.
STRAWBERRY ROULADE
Provided by Nick Malgieri
Categories Cake Milk/Cream Mixer Egg Dessert Bake Wedding Strawberry Summer Chill
Yield Makes 12 to 16 servings
Number Of Ingredients 12
Steps:
- 1 To make the filling, rinse the strawberries. Select 4 or 5 of the best berries to use for decoration and refrigerate them. Hull and slice the remaining berries. Combine the sliced berries with the sugar, kirsch, and lemon juice in a bowl and refrigerate for 1 hour.
- 2 Drain the berries, reserving the juice. In a medium bowl, whip the cream with the vanilla. Fold in the berries.
- 3 To assemble, remove the paper from the bottom of the gênoise and place the layer right side up on a clean piece of paper. Moisten the layer with the reserved strawberry juices. Spread with the filling and roll it up, wrapping it tightly in the paper. Place the roll in the freezer on a baking sheet while you prepare the meringue.
- 4 Preheat the oven to 400°F.
- 5 Whisk the egg whites and sugar in the bowl of an eclectic mixer, place over a pan of simmering water, and whisk until the egg whites are hot and the sugar is dissolved. Attach to the mixer and beat with the whip attachment on medium speed until cooled.
- 6 Place the cake roll on a baking sheet and cover with meringue, reserving a little meringue for decoration. Pipe several rosettes of meringue along the top. Dust the meringue with confectioners' sugar.
- 7 Place the cake on the center rack in the oven to color the meringue, about 1 to 2 minutes; turn the pan several times so the meringue colors evenly. Cool, then chill the roll.
- 8 Trim the ends of the cake on a diagonal. Slide the roulade onto a platter and decorate with the reserved strawberries.
STRAWBERRY CREAM ROULADE
The meringue for this roulade is baked for only a short time to ensure it stays marshmallowy inside and rolls up easily
Provided by Mary Cadogan
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Pour milk into a pan. Split vanilla pod lengthways and scrape out seeds, adding both to the pan. Slowly bring to the boil. Reduce heat and simmer for 2 mins.
- Meanwhile, put egg yolks, sugar and flour into a bowl. Using an electric beater, whisk until pale and fluffy. Whisk in a third of the hot milk, then add remainder. Add mixture to the pan and bring to the boil, stirring, until the custard is thickened. Reduce heat and simmer for 2 mins, stirring constantly. Fish out vanilla pod, beat in the butter and pour into a bowl. Cover surface with cling film, leave to cool, then chill. Can be made 1 day ahead.
- Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 23 x 33cm Swiss roll tin with baking parchment. Blend cornflour, vinegar and vanilla extract to a smooth paste. Tip egg whites into a clean bowl. Mix together sugars in a separate bowl. Whisk egg whites until stiff, then gradually whisk in the sugar, alternating with a little paste until the mixture is thick and glossy. Spoon into the prepared tin and smooth the top. Bake for 20 mins until crisp on top. Meanwhile, whisk the cream and fold into the custard.
- Remove the meringue from the oven and turn out onto a sheet of baking parchment, peel off the lining paper and leave to cool for a few mins.
- Spread the custard evenly over the meringue to within 5cm of the short ends and to the edge of the long ends. Scatter with the sliced strawberries. Using the parchment to help you, roll up the meringue from one short end. Transfer to a flat plate and dust with icing sugar
Nutrition Facts : Calories 303 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.19 milligram of sodium
STRAWBERRY & PASSION FRUIT MERINGUE ROULADE
I haven't tried this recipe yet - it's from the BBC Good Food website. This looks like a really beautiful dessert....the photo is mouth wateringly tempting! You can change the strawberries for other fruit like kiwi etc for a change. For a thicker meringue, use 6 eggs & 300g sugar.
Provided by Um Safia
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Line a Swiss roll tin, (about 23cm x 30cm) with baking paper. Whisk the egg whites with a pinch of salt until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
- Spoon the mixture evenly onto the baking tray and bake for 15 minutes, until crisp on the outside. Remove and cool completely.
- Lay a piece of fresh greaseproof paper out and flip the meringue over onto it, carefully pull away the used paper and discard. Spread the lemon curd over it and then the passion fruit seeds.
- Whip the cream with the passion fruit juice and spread on top of the lemon curd. Sprinkle over the strawberries.
- Roll the meringue up lengthways using the paper to help turn it over. Put on a serving tray and dust with icing sugar.
Nutrition Facts : Calories 182.7, Fat 7.2, SaturatedFat 4.4, Cholesterol 26.2, Sodium 36.7, Carbohydrate 28.4, Fiber 1, Sugar 26.6, Protein 2.4
STRAWBERRY MERINGUE ROULADE
My Mums favourite - a melt in the mouth meringue roulade filled with strawberries with a hint of almond and amaretti
Provided by wendy_frier
Time 1h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 220 c. Grease and line a 23 x 33cm swiss roll tin with parchment. Whisk egg whites until stiff, then whisk in the caster sugar 1 tablespoon at a time until the mixture is stiff and glossy. Fold in the crushed biscuits using a large metal spoon and a figure of eight action
- Spoon the mixture into the tin and roughly level with the back of a knife. Sprinkle over the flaked almonds and bake near the top of the oven for 10 minutes until golden. Then reduce the oven temperature to 170 c and bake for 10 minutes or until firm to the touch.
- Remove the meringue from the oven and carefully trim off any overlapping edges, (although I like the rustic look myself) Turn out onto a sheet of greaseproof paper and carefully peel the parchment lining from the base. Leave the meringue to cool for 5 minutes.
- Whisk the cream until sofly peaking and then fold in the icing sugar and spread over the meringue. Then scatter the chopped strawberries over the cream and roll up the meringue, starting at the long end - dont panic as when you start to roll it will crack, but have confidence
- Place on a serving plate and then decorate with the strawberry halves and amaretti biscuits alternating down the centre of the roulade. Melt the white chocolate and either with a fork or a piping bag trickle chocolate trails all over the top of the strawberries, biscuits and down sides of roulade. Leave in fridge to set.
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