MERINGUE ROULADE
The perfect dessert for a special day.
- Meringue:
- 4 egg whites
- 15 ml lemon juice
- 250 ml castor sugar
- 15 ml boiling water
- 15 ml cornflour
- Filling:
- 500 ml fresh cream
- raspberries, blueberries or any fruit of your choice
Adjust the oven rack to the middle position and preheat the oven to 150°C. Line the base and up the sides of a Swiss-roll pan 36 cm x 25 cm with non-stick baking paper. Using an electric mixer, beat the egg whites until just foamy, then add the lemon juice. Continue beating until the mixture is thick, stiff and slightly dry. Now can you start adding the sugar. Gradually add the castor sugar, beating continuously. The mixture must be very firm and shiny and retain its shape. Beat in the boiling water.
Sift the cornflour over the mixture and fold in with a spatula or metal spoon. Scrape the meringue into the prepared pan. Spread it over the surface of the pan with a palette knife.
Bake straight away for 25 minutes. Remove from the oven and leave to cool down completely. Put a clean sheet of baking paper on the work surface and turn the roulade out onto it. Gently peel away the backing paper.
Whip the cream until firm. Spread 2⁄3 of this mixture over the meringue and top with berries. Roll over from the one long end. Let the rolled up log rest on the joint, keeping the paper still in place over the top. Refrigerate (can be kept in the fridge overnight)
Remove the paper and lift the roulade onto a long serving plate. Pipe the remaining cream over the top and decorate the roulade with berries
Recipe posted by Reneé Van Blerk Cupido
Photo: Reneé Van Blerk Cupido
