I’ve never ever been a girly girl preferring plain unfussy things, but when it comes to desserts I somehow gravitate towards pretty colourful. This one, featuring two of my favourite fruits, Strawberries and Raspberries, is one of my favourites. Looks fancy, but dead simple to make and easy toput together.
Meringue rolls or roulades are an excellent way to use up egg whites. Super delicious and incidentally gluten free. Filled with more berries and whipped cream it’s a sensational light dessert to finish a beautiful meal, and need I say perfect for Valentines Day. Or any special occasion really.
What you need to make Raspberry and Strawberry Roulade
- Pantry and Fridge- Egg Whites, Caster Sugar, Vanilla,Cornflour, Cream of Tartar (Or Vinegar), Thickened Cream for the filling.
- Raspberry & Strawberry- If the strawberries are large, slice them into quarters for easier handling. Reserve a few for decorating.
- Raspberry Powder- This used to be only available from specialty shops, but you can now get the, from the major supermarkets like Coles and Woolies here in Sydney. They are in the aisle where all the cake ingredients are and are reasonably inexpensive. The one I used (Dollar Sweets) is about $3 and it comes in powder form and dried pieces in one packet.
Easy as…
- Make the meringue in a jelly roll pan or a baking tin that measures 33x23cm. Let it cool down.
- Whip the cream and spread into the cooled meringue reserving 1/4 cup for decorating. Scatter the fresh raspberries and sliced strawberries on top. Roll into a log, carefully encasing the filling. Cracks are inevitable, don’t worry about them as they can be camouflaged with a little bit of sugar sprinkle.
- Pipe the reserved cream on top and decorate with reserved berries. A few mint leaves and chopped pistachios also look pretty.
Tickled Pink Strawberry and Raspberry Roulade
8
servings30
minutes40
minutesLight as air meringue filled with juicy berries and cream.
Ingredients
4 Egg Whites, room temperature
1 1/4 cup Caster Sugar
pinch of Cream of Tartar or 1 teaspoon White Vinegar
1 teaspoon Cornflour
25g Freeze Dried Raspberries, optional
- Filling
300ml Thickened Cream
1 teaspoon Vanilla
1 x 200g Strawberries
1 x 200g Raspberries
crushed Pistachios and Mint Leaves to decorate,optional
Directions
- Preheat oven to 190° (fan forced) . Spray a 33x23cm baking tin with cooking oil, then line with baking paper.
- Place egg whites in the bowl of electric mixer with the whisk attachment and then whisk the egg whites until firm peaks. Whisk in the caster sugar in three lots , whisking in between addition. Add cream of Tartar and sprinkle cornflour into the egg whites and whisk again until the meringue is glossy and all the sugar have dissolved. Add the raspberry powder, (reserving about 1 tablespoon) and whisk again until combined.
- Spoon the meringue into the prepared pan, smooth and level the surface and bake for 10 minutes. Then reduce the oven temp to 160°C , and continue baking for another 7 minutes.
- While the meringue is baking, spread a clean tea towel on the bench top then cover with a sheet of baking paper. Sprinkle extra caster sugar and reserved raspberry powder (from step 2) on top. Turn out the meringue into the baking paper and set aside to cool completely approximately 2 hours.
- Whip the cream with vanilla until thick then spread it over the cooled meringue leaving about 1/4 cup for decorating. Place the strawberries and raspberries over the cream, reserving a few pieces for decoration.
- Gently roll up the meringue from the long side, using the tea towel to push it along and meanwhile pulling the baking paper away. Transfer to a serving platter and decorate with extra reserved berries. Pipe reserved cream decoratively on top.
Notes
- Maybe kept for one day in a covered container in the fridge.
