Summer Berry Roulade
Light, crisp meringue rolled with whipped cream, fresh strawberries, and tangy passion fruit, then finished with more summer fruit on top. A showstopping dessert that's perfect for sharing.
Ingredients
- 5 free-range egg whites
- 275g caster sugar, plus extra for dusting
- 50g flaked almonds
Filling
- 600ml double cream
- 4 passion fruit, scooped out
- 200g strawberries, hulled and sliced
To decorate
- 50g strawberries, cut in half
- 4 passion fruit scooped out
Method
- Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.
- In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.
- Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 10 minutes, or until crisp.
- Remove from the oven and turn out, almond-side down, onto a clean tea towel. Remove the baking parchment from the base of the cooked meringue and allow to cool.
- For the filling, put the cream in a bowl and lightly whip. Spread 3/4s evenly over the meringue and spoon over the passion fruit and strawberries. Starting at the long end, roll up the meringue using the paper to help you.
- Decorate the top of the roulade with swirls of cream the reserved berries and passion fruit.
Ingredients
- 5 free-range egg whites
- 275g caster sugar, plus extra for dusting
- 50g flaked almonds
Filling
- 600ml double cream
- 4 passion fruit, scooped out
- 200g strawberries, hulled and sliced
To decorate
- 50g strawberries, cut in half
- 4 passion fruit scooped out
Method
- Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.
- In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.
- Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 10 minutes, or until crisp.
- Remove from the oven and turn out, almond-side down, onto a clean tea towel. Remove the baking parchment from the base of the cooked meringue and allow to cool.
- For the filling, put the cream in a bowl and lightly whip. Spread 3/4s evenly over the meringue and spoon over the passion fruit and strawberries. Starting at the long end, roll up the meringue using the paper to help you.
- Decorate the top of the roulade with swirls of cream the reserved berries and passion fruit.
