MERINGUE ROULADE WITH STRAWBERRIES

Recipe and photo: Heather Botes
“You can change the fruit, top the roll with cream, extra fruit and even chocolate. Make sure you get the first slice otherwise you might miss out.  I tried out this Meringue Roulade recipe a few years ago and now it is a winner and my go to recipe. I thought the rolling of the meringue would be tricky, but it so easy.”

• 4 egg whites
• 250 g caster sugar
• 45 g flaked almonds
• icing sugar, for dusting
• Filling:
• 250 ml whipped cream
• 250 g sliced strawberries
• 23 x 33 cm swiss roll tin, lightly greased and lined with baking paper
• Whisk the egg whites until stiff, but not dry.
• Add the sugar, one teaspoon at a time, until all the sugar is added and the mixture is thick and glossy.
• Spoon the meringue into the prepared tin and sprinkle with the almonds.
• Bake at 200 °C for eight minutes until golden brown (not to dark).
• Lower oven temperature to 160 °C and bake for 10 minutes until the meringue is firm.
• Remove from the oven and turn out onto baking paper or a tea towel.
• Peel off the baking paper and let it cool for 10 minutes.
• Spread over the whipped cream and strawberries and roll up on the long side, using the paper/towel to lift.
• Chill for 30 minutes, dust with icing sugar and serve.