Summer Meringue Roulade

Name: How to cook Summer Meringue Roulade - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Liskin

Summer Meringue Roulade

This is one of my mums signature desserts. Makes me dream about the summer and holidays back home. I made it for the first time for a GBBO competition at work for the dessert week.

Ingredient

Cooking instructions

* Step 1

Preheat the oven to 150C and line a 37x27cm baking tin with parchment paper. Brush the parchment paper and the edges of the baking tray with a bit of oil. I used vegetable oil.

* Step 2

Separate the egg whites, make sure no egg yolk gets into the whites. Add the whites into a clean and dry mixing bowl. This recipe uses large eggs, the egg whites should weigh roughly 150 grams. Add a tiny pinch of salt to the egg whites.

* Step 3

Whisk the egg whites until stiff but not dry. This should take couple of minutes. Gradually start adding the sugar, whisking all the time, until the mixture is glossy and thick. This should take another few minutes. In total the whisking should take about 5-6 minutes. Beat in the cornflour and lemon juice until well combined.

* Step 4

Spoon the mix into the baking tin and mix evenly. Scatter over the almonds. Bake for 25 - 30 minutes until a light golden crust forms. Try not to open the oven whilst the meringue is baking. Leave to cool in the tin for 5 minutes.

* Step 5

Before getting it out of the tin, go through the edges with a knife to make sure none of the meringue is stuck to the tin. Get a piece of parchment paper ready, a bit bigger than the tin. Turn the meringue upside down onto the parchment paper. You might want to use a baking sheet or similar to support the meringue as you turn it around. Leave it to cool completely.

* Step 6

Prepare your whipped cream - add a tablespoon of sugar and a teaspoon of vanilla extract. Spread the whipped cream evenly on the meringue. Add the raspberries and blueberries, dust the berries with a bit of icing sugar.