Summer Berry Meringue Roulade
Serves : 10 slices
Light yet decadent, this summer berry meringue roulade is the perfect dessert combo that just can't be beaten! Perfect meringue, wrapped around a whipped cream filling with berry curd and summer fruits.
Ingredients
For the Meringue
- 3 Egg Whites Medium
- 175 g Caster Sugar or Superfine Sugar
- 1 tsp Cream of Tartar
- 1 tsp Vanilla Extract or Peppermint Extract
- 1 tsp White Vinegar or Lemon Juice
For the Fruit Curd
- 3 Egg Yolks Medium
- 150 g Summer Fruits
- 100 g Caster Sugar or Superfine Sugar
- 100 g Unsalted Butter
For the Filling
- 150 g Summer Fruits
- 150 ml Double Cream or Heavy Cream
- 50 g Greek Yoghurt
VIDEO
Instructions
- To make the meringue: Preheat the oven to 130C/ 260F and line a swiss-roll tin with baking parchment. Alternatively, you can use a silicone baking mat if you prefer.
- Place the egg whites in a large bowl and using a handheld mixer, whisk on low/ medium speed until the egg whites start to become foamy, about 3-4 minutes. Alternatively, you can use a stand mixer with the balloon whisk attachment.
- Add the caster sugar a spoonful at a time and whisk well until the meringue becomes thick and glossy white., cream or tartar and vanilla extract and whisk again until combined.
- In a small dish, combine the cream or tartar, vinegar and vanilla extract into a runny paste. Add to the meringue mixture and whisk again until combined.
- Continue to whisk on medium/ high speed until the egg whites are thick, smooth and glossy and form stiff peaks, for another 3-4 minutes. Test the meringue batter, by rubbing a pinch of the mixture between your fingers, it should be smooth. If it still feels a little grainy, keep whisking.
- Pour the meringue batter into the lined swiss-roll tin, then spread out and level with an angled spatula.
- Bake the meringue layer for 30 minutes. Allow the meringue to cool for at least 15 minutes before assembling the roulade.
- To make the fruit curd: Puree the summer fruits using a food processor or mini chopper, then add to a heavy-bottomed saucepan. Add the butter and caster sugar and stir together.
- Gently heat the fruit mixture over a low heat until the butter melts, stirring everything together. Continue to heat for about 8-10 minutes until the curd thickens up, stirring occasionally.
- When the curd has thickened up, remove from the heat and strain through a fine-metal sieve into a bowl.
- Cover the surface of the curd with cling-film and chill until you're ready to assemble the roulade.
- To assemble the roulade: Take another piece of baking parchment and sprinkle with icing sugar, then turn out the cooled meringue layer on top. Carefully peel back the parchment paper that is on the bottom of the meringue layer.
- In a large mixing bowl, add the cream and whisk with a handheld mixer until the cream starts to thicken up and hold soft peeks. Spread the whipped cream all over the meringue layer, leaving a 1cm border around the edge.
- Spoon the chilled curd on top of the cream and gently spread it over the cream using an angled palette knife. Scatter the summer berries over the top of the curd.
- Using the baking parchment, carefully roll the meringue from the shortest end along the longest side. Roll as tightly as possible trying not to break the meringue too much, so you get a good swirl.
- Gently lift the roulade, placing it on a serving plate and set it on the seam. Dust with icing sugar and decorate.
Notes
What size tin should I use?
The meringue is best made in a swiss-roll tin. I prefer to use a 13 x 9-inch tin, about 1cm deep to stop the meringue spreading too much.
How many will the roulade serve?
Depending on how wide you cut the slices, the roulade will serve between 8 to 10 portions.
How should the roulade be stored?
As the roulade is filled with whipped cream, once assembled, it should be kept chilled in the fridge. Cover the roulade in kitchen-foil to prevent it drying out.
How long with the roulade last?
Because of the whipped cream filling, the roulade is best eaten on the same day, and will keep for 1-2 days.
Can I freeze the roulade?
Yes you can. Wrap the meringue well in parchment and kitchen foil and it will freeze for up to 3 months. When defrosting be careful that the meringue does not absorb any moisture as it will become soggy.
Nutrition
Serving: 1sliceCalories: 267kcalCarbohydrates: 31gProtein: 3gFat: 15gSaturated Fat: 9gTrans Fat: 1gCholesterol: 101mgSodium: 27mgPotassium: 131mgFiber: 1gSugar: 29gVitamin A: 555IUVitamin C: 18mgCalcium: 31mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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