Forest Fruit Meringue Roulade

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). 

Meringue Ingredients:

  • 275g caster sugar
  • 5 large egg whites

Filling:

  • 500ml cream – whipped
  • 300g berries – I used a mix in mine

Method:

  1. 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…
  2. 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.
  3. 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.
  4. Once the meringue is cool spread with the whipped cream and then with your berries.
  5. Roll the meringue up firmly – really important that you keep the roll quite tight or your filling will just fall out!

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4 thoughts on “Forest Fruit Meringue Roulade

  1. Pingback: Toffee Apple and Pecan Pudding | Bakin' and Cabbage

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