I had a dinner party recently and made a Forest Fruit Meringue Roulade. I chose the roulade as I could make the meringue the night before and then fill it when the time came to serve it up! The recipe below is for a big enough Swiss roll tin – (13in x 10in).
- 275g caster sugar
- 5 large egg whites
- 500ml cream – whipped
- 300g berries – I used a mix in mine
- Whisk the egg whites and sugar in a clean bowl (any grease will kill your meringue mix) with an electric mixer at a high speed until stiff peaks form. You’ll know you’ve reached the stiff peaks stage if you can turn the bowl upside, but not over someone’s head, just in case…
- Spread the meringue mixture into your lined tin and bake for 10 mins at 200°C and then lower to 160°C for a further 15 minutes until the meringue is firm and crisp.
- Remove from the oven and turn the meringue onto a sheet of tin foil (I use tin foil and I can store it in the fridge in the tin foil afterwards…). Allow to cool before filling.
- Once the meringue is cool spread with the whipped cream and then with your berries.
- Roll the meringue up firmly – really important that you keep the roll quite tight or your filling will just fall out!