Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, summer meringue roulade. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Summer Berry Meringue Roulade seems fancy, but it's one of the easiest desserts you can make for a summertime treat. So fresh and light, it's a perfect after dinner dessert. I've made three Custard Peach Pies in the past couple of weeks.
Summer Meringue Roulade is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Summer Meringue Roulade is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have summer meringue roulade using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Summer Meringue Roulade:
- Take Meringue
- Make ready 4 egg whites (about 150 gr)
- Make ready 200 gr caster sugar
- Make ready Pinch salt
- Get 1 tbs corn flour
- Prepare 1 tbs lemon juice
- Make ready Bit of vegetable oil
- Prepare 50 grams almond flakes
- Make ready 300 ml whipped cream
- Get For the filling
- Take 1 tbsp caster sugar
- Take 1 tbs vanilla extract
- Make ready 150 gr raspberries
- Prepare 150 gr blueberries
- Get Icing sugar for dusting
Whisk the egg whites with the cornflour until stiff. Add the sugar, still whisking, one spoonful at a time until stiff and glossy. Spoon the mixture evenly onto the baking tray, taking care not to quite touch the sides. Spoon the meringue into the prepared tin and gently level out using a spatula.
Steps to make Summer Meringue Roulade:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Using the paper underneath it to help you, roll up the meringue from the short edge.
- Cut the meringue into slices and enjoy!
Dust a piece of non-stick baking paper (roughly the same size as the tray) with icing sugar, then carefully invert the meringue onto it. Put the egg whites into a large bowl and whisk until stiff but not dry. A soft, light and airy meringue filled with a creamy mascarpone frosting and fresh berries, a perfect balance. Spread whipped cream over strawberry mixture. Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
So that is going to wrap this up for this exceptional food summer meringue roulade recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
