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Strawberry meringue roulade with mascarpone

Today marks the official start to the British Strawberry season!

This decadent dessert is surprisingly light, making it the perfect pudding of the season.

The crisp and chewy meringue encases a rich strawberry and mascarpone cream filling, and the almonds around the outside add a delicious crunch.

Serves: 8      Prep time: 20 minutes      Cooking time: 16 minutes

You’ll need                            

  • vegetable oil for brushing the tin
  • whites of 6 eggs
  • 300g caster sugar
  • 80g flaked almonds
  • 400g mascarpone cream cheese
  • 1tbsp heaped icing sugar
  • 300g strawberries

Method

  1. Preheat the oven to 200°C and place the oven rack quite near the top. Line a standard Swiss roll baking tin, or a shallow baking tray with baking parchment and brush with vegetable oil.
  2. In a big, clean bowl, whisk the egg whites till they are quite stiff. Add the caster sugar slowly. Continue whisking until the meringue mixture is stiff and shiny, forming peaks.
  3. Spread the meringue mixture in the Swiss roll tin and sprinkle the flaked almonds on top, evenly. Place in the oven and bake the meringue for 8 minutes. After 8 minutes lower the oven temperature to 160°C and bake the meringue until golden brown, which will take approximately another 8 minutes.
  4. When the meringue is cooked, remove from the oven and turn it almond-side down on a big, clean sheet of baking parchment. Peel off the paper from the base and leave the meringue to cool completely.
  5. Whisk the mascarpone cream cheese and the icing sugar till stiff. Spread the mascarpone cream and three quarters of the strawberries, sliced in halves lengthways, evenly over the cold meringue. Use the sides of the parchment paper to roll the meringue roulade onto a serving tray or platter. Keep the meringue roulade in the fridge until you are ready to serve it. Decorate the top with the remaining strawberries and serve.

Cook’s tip: To freeze the roulade, simply put the finished but undecorated roulade on a large sheet of greaseproof paper. Wrap the roulade up like a present, completely covering it and slide onto a tray. Freeze for up to one month. To serve, thaw completely at room temperature.

 

Recipe courtesy of www.berryworld.com

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Silversurfer's Assistant Editor

Hello there! I’m Rachel and I’m the Assitant Editor for Silversurfers. I work behind the scenes to bring interesting, informative and entertaining subject matter to the Silversurfers community. I hope you enjoy the features we have shared with you. Please feel free to comment below and share your thoughts with us, we love to hear from you!

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Barton babe
26th May 2017
0
Thanks for voting!
This sounds just like the diet I'm looking for, yummy.
CarolJ
25th May 2017
0
Thanks for voting!
This sounds yummy and I may try it out this weekend. Any ideas for the egg yolks other than scrambled egg?
CarolDiane
30th Jun 2017
0
Thanks for voting!
Creme anglaise (custard), Creme patissiere to line pastry case and then cover with chopped fruit, egg custard tarts, add to left over veg to make a tortilla.......endless possibilities.
2
Thanks for voting!
I make Lemon Curd 🙂

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