Summer Berry Meringue Roulade

Tue, 5 July 2016

Ingredients

4 large egg whites

8oz/225g caster sugar

4oz/110g Flaked almonds

8floz/225ml cream  -lightly whipped

Selection of summer berries (strawberries, raspberries, black currants etc)

Mint Leaves - To Garnish

Method

Line a large Swiss roll tray (13 x 9 ½ inches) with parchment paper ensuring that both the base and the sides are covered.

Put the egg whites into a large, spotlessly clean, mixing bowl and beat rapidly until the mixture forms stiff peaks. You can use an electric hand whisk or a food mixer for this process.
When the mixture has formed the peaks add in the sugar gradually, whisking thoroughly between each addition.

When the correct consistency is achieved the mixture should be glossy and stiff.

To test if the correct consistency has been obtained turn the mixing bowl upside down-if the mixture does not come out of the bowl it is correct, if it does -you must start again - and wash the floor!!

Spread the mixture onto the prepared baking sheet and sprinkle with the flaked almonds.

Bake at 170C/325F/Gas Mark 3 for 20 minutes until lightly browned.

Allow to cool in the tin.

To Assemble the Roulade

Turn out onto a large piece of parchment dusted with icing sugar, facing the side with the flaked almonds down and ensure that the meringue is completely cold.

Spread with freshly whipped cream.

Scatter with the chopped fruit and roll up in one fast action

Pipe some additional cream on the top and arrange some extra berries on the top.

Decorate with mint leaves.

Transfer to the serving platter and dust with icing sugar

Watch it disappear!!

Additional Notes:

The meringue may be cooked and stored from the day before it is required as it does not have the same tendency to crack as a roulade of a whisked egg sponge.

Watch how it's made below: