Strawberrymeringueroulade Recipes

STRAWBERRY CREAM ROULADE

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

STRAWBERRY MERINGUE ROULADE

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

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.

STRAWBERRY-CREAM SPONGE ROULADE

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly roll pan. Line it with a sheet of waxed paper cut to fit the width but extending a few inches at either end. Butter the paper.
• Sift the flour, baking powder and salt together and set aside.
• Beat the eggs at high speed for five minutes, until very thick and light. Gradually beat in the sugar, then at low speed fold in the flour mixture.
• Spread batter in the pan and bake 20 minutes, until puffed and golden. Run a knife around the edges.
• Heavily dust a clean linen towel with sifted confectioners' sugar and invert the cake, pan and all, onto the towel. Lift off the pan and peel off the paper. Roll the cake in the towel and set aside to cool.
• When the cake is cool, gently unroll it and spread it with the whipped cream. Sweeten the berries to taste and spread them over the cream. Reroll the cake. Wrap the cake in foil and refrigerate until ready to serve.

STRAWBERRY ROULADE

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 ROULADE

Steps:

• Preaheat oven to 400°F Oil a 9 x 13 inch jelly roll pan and line with waxed paper.
• Place egg whites in a large clean bowl and whisk until they form soft peaks. Gradually whisk in sugar. Fold in hlf the flour, then fold in the rest with the orange juice.
• Spoon the mixture into the prepared pan, spreading evenly. Bake for 15-18 minutes, or until it is golden brown and firm to the touch.
• Meanwhile spread out a sheet of waxed paper and sprinkle with sugar. Turn out the cake onto this and remove the lining paper. Roll up the cake loosely from the short side, with paper inside. cool.
• Unroll and remove the paper. Stir the strawberries into the fromage frais and spread over the cake. Roll up and serve decorated with strawberries.