GILL MELLER’S Strawberry meringue roulade

There’s something about this combination that always feels like summer has arrived. Soft meringue, lightly whipped cream and the first strawberries of the year, all rolled together into something a little more considered than a simple mess. A touch of rose water through the fruit works nicely, giving a slightly unexpected floral note. This recipe makes a generous roulade, enough for a dinner party. If there are just 4 to 6 of you, it’s easy to halve the quantities.

Preparation time 25 minutes | Cook time 30 minutes | Serves 10 to 12

INGREDIENTS

375g strawberries, plus extra to serve

3 tablespoons caster sugar

1 to 2 teaspoons rose water

750ml double cream

1 vanilla pod

For the meringue

6 Stonegate Estate Organic medium egg whites

300g caster sugar

METHOD

  1. Preheat the oven to 200C. Line a large Swiss roll tin or baking tray, roughly 35 x 25cm, with lightly greased baking parchment.
  2. Hull the strawberries and cut them into halves, quarters or thick slices depending on size. Sprinkle with the sugar and rose water, toss gently and set aside to macerate.
  3. To make the meringue, whisk the Stonegate Estate egg whites in a clean bowl until they hold stiff peaks. Gradually add the sugar, a spoonful at a time, whisking well between each addition until the meringue is thick, glossy and holding its shape.
  4. Spread the meringue evenly into the lined tin. Bake for 8 to 10 minutes until lightly golden, then reduce the oven to 160C and bake for a further 15 minutes until the surface is crisp and set.
  5. Turn the meringue out onto a large board lined with a sheet of baking parchment or a clean tea towel. Carefully peel away the lining paper from the underside of the meringue and leave to cool for about 10 minutes.
  6. Pour the cream into a bowl. Split the vanilla pod and scrape in the seeds, then whip gently until the cream just holds its shape. Save the empty pod for flavouring if you are making custard or sugar.
  7. Spread the cream over the meringue, leaving a small border around the edges. Spoon over the macerated strawberries and any juices, gently pressing them into the cream. Using the paper or cloth to help you, roll the meringue up from a long edge into a loose roulade. It will crack and split a little as you roll, but that’s part of the whole look.
  8. Wrap in baking parchment and chill until ready to serve. Slice thickly and serve with a few extra strawberries. If you like.
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