Meringue Roulade with Berries and Cream
Light and airy, summer dessert.
Servings: 6
Calories: 146kcal
Ingredients
For the meringue:
- 1 teaspoon corn starch
- 1 teaspoon vanilla extract
- 1 teaspoon white wine vinegar
- 4 large egg whites
- ⅔ cups caster sugar
For the filling:
- 1 cup heavy cream
- ½ cup fresh raspberries
- ½ cup strawberries
- icing sugar, for decoration
Instructions
- Start by preheating the oven to 160ºC (325ºF), line a baking tray with parchment paper. Set aside.
- In a small bowl mix corn starch with white wine vinegar and vanilla extract, until mixed through.
- In a bowl with an electric mixer whisk the egg whites until stiff peaks form. Then whisk in a little sugar and a little of corn starch mix. Continue adding until everything is mixed in.
- Spoon the egg white mixture onto the prepared tray. Even out the surface with a spoon or spatula.I wanted to make it a bit more fun for my daughter, so I separated the egg mixture into 4 parts and colored them in different colors with food coloring.
- Bake in the preheated oven for about 25 minutes. Or until golden colored.
- Place a towel onto the working surface. Line with a sheet of parchment paper and sprinkle with icing sugar.Once the meringue is baked, carefully turn it out onto the prepared towel.
- Carefully, trying not to break it, roll up the towel into a roll and let it cool completely.
- Once cooled, roll it back out.In a bowl whisk together the heavy cream with icing sugar until stiff peaks form.
- Spread the cream onto the meringue and top with strawberries and raspberries. Or any other berries you like.Roll it back up with the seam at the bottom. Sprinkle with plenty of icing sugar.Place in the fridge for a few hours before serving.
- Decorate with fresh berries and mint leaves. Serve chilled.
- Enjoy!
