Berry Meringue Roulade Recipe | Easy Summer Roll Cake

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Berry Meringue Roulade Recipe | An Easy Summer Dessert with Strawberries, Raspberries and cream | Home Cooking Journey

Berry Meringue Roulade:

Ingredients: (33 x 23cm / 9 x 13 inch)
4 egg whites
150g caster sugar
1 tsp cornflour
1 tsp white vinegar
~~~
270ml double cream
Fresh berries, if big; sliced

Method:

Preheat oven to 190°C. Beat egg whites on their own with electric mixer till forms stiff peaks. Start adding caster sugar a teaspoon at a time. It should look thick, glossy, stable. Add vinegar and cornflour. Mix briefly just to incorporate. Spread evenly in a lined 23 x 33cm or 9 x 13inch tray. Bake at 190°C for 10 minutes. Reduce to 160°C and bake for 5 more minutes. So 15 minutes total.

Prepare on your work counter a dry tea towel. On top place a sheet of baking paper, sprinkle some sugar to prevent sticking. Invert hot meringue directly on the sugar coated paper. Leave for 1 to 2 hours.

Make the cream by simply beating double cream with a mixer to soft peaks. You can chop your berries if using strawberries as well. Spread all the cream, top with berries of choice. You could use blueberries, raspberries, strawberries, blackberries or anything suitable. I used raspberries and strawberries. Roll the Roulade from shorter side. Then you can enjoy! Store in fridge.

🎵Music provided by President Begeum

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