Mary Berry makes her strawberry meringue roulade recipe with just six ingredients and she says it is the “perfect barbecue pudding.”
This summery and colourful dessert, which was previously demonstrated in Saturday Kitchen, can be made in under an hour and serves eight.
Roulades can be sweet or savoury but usually involve rolled meat, pastry or, in this case, meringue.
The dish can be found across Europe but Swiss rolls and Yule Logs are some of the most popular examples.
Ingredients
- Five egg whites
- 275g/10oz caster sugar
- 20g/2oz flaked almonds
For the filling
- 150ml/5fl oz double cream
- 200ml/7fl oz Greek-style yoghurt
- 225g/8oz strawberries, hulled
- icing sugar, for dusting
Instructions
First, get your oven nice and hot to 200 degrees Celsius (or 180 degrees Celsius with a fan, or Gas Mark 6 on a gas oven). Take your Swiss roll tin, which should be about 33cm by 23cm (or 13 inches by 10 inches), grease it up, and line it with baking paper for easy removal later.
Now, grab a clean, big bowl and crack in your egg whites. Using an electric mixer on high speed, whip them up until they form stiff peaks. Here comes the sugar: slowly add it in one teaspoonful at a time while you keep whisking on high. Keep going until all the sugar is incorporated, and the mixture is super stiff, glossy, and holds its shape really well.
Pour the meringue mixture into your prepared tin and sprinkle it with those yummy almonds. Pop it in the oven and bake for eight minutes, or until it’s golden brown.
Then, turn down the heat to 160 degrees Celsius (140 degrees Celsius with a fan, or Gas Mark 3 on a gas oven) and bake for another 15 minutes, until it’s nice and crisp and firm when you touch it.
Take the meringue out of the oven and carefully flip it almond-side down onto a fresh sheet of baking paper. Peel off the paper from the bottom of the now-cooked meringue and let it cool for about 10 minutes.
While it cools, whip up some cream lightly and fold it in with your yoghurt. Spread this mixture evenly over the meringue. Now add the strawberries. Cut them into quarters and scatter them over the cream.
Then start rolling it up. Use the baking paper to help you tightly roll up the meringue from the long end, like a jelly roll. You want it nice and secure, so make sure it’s rolled firmly. Wrap it up in some baking paper and stick it in the fridge to chill before you serve it.
When it’s time for dessert, dust it with some icing sugar and cut it into slices for everyone to enjoy!
