Strawberry Passion Fruit Roulade Recipes

STRAWBERRY AND PASSION FRUIT MERINGUE ROULADE

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Line a Swiss roll tin, (about 23cm × 30cm) with baking paper. Whisk the egg whites with a pinch of salt until stiff. Slowly add the sugar, still whisking, until stiff and glossy (check out our quick video to show you how to achieve stiff meringue peaks below). Spoon the mixture evenly onto the baking tray and bake for 15 minutes, until crisp on the outside. Remove and cool completely.
• Lay a piece of fresh greaseproof paper out and flip the meringue over onto it, carefully pull away the used paper and discard. Spread the lemon curd over it, then the passion fruit seeds. Whip the cream with the passion fruit juice and spread on top of the lemon curd. Sprinkle over the strawberries. Roll the meringue up lengthways using the paper to help turn it over. Put on a serving tray and dust with icing sugar.

STRAWBERRY & PASSION FRUIT MERINGUE ROULADE (GF)

Steps:

• Preheat the oven to 180C (fan). Prepare a swiss roll tin (approx 24cm x 33cm) by lightly greasing it with oil and then lining it with non stick baking paper.
• Whisk the eggs whites with an electric whisk for approx 2 minutes until you have soft peaks (the egg white will be foamy and when you lift your whisk out some foam will hold its shape in a peak on top of the surface).
• Sift the caster sugar into the egg whites and then whisk again for a couple of minutes until the mixture is thick and glossy.
• Sift the cornflour into the bowl and add the vanilla and vinegar. Whisk again very briefly (15 seconds) to combine them.
• Use a spatula to scoop the meringue mixture out of the bowl and onto the prepared tray. Spread evenly with a small palette knife. Bake for 20 mins, on the middle shelf of the oven, at 180C (fan).
• After baking, the meringue will be puffed up and have a hard shell on the top. Set aside to cool for a minute while you take a wire rack and place a fresh sheet of baking paper on top of the rack. Carefully turn the meringue out onto the rack and baking paper. Then carefully peel off the first piece of baking paper. Leave to cool for 5 minutes.
• Now roll the meringue and the fresh sheet of baking paper from the short end, without pressing too hard (we don't want to compact it, we are merely giving it the right shape) until you have a roulade shape. Leave to cool for a further 10 minutes while you prepare the cream.
• Add the mascarpone and sifted icing sugar to a clean bowl and whisk until smooth. Pour in the cream and whisk again for a minute or so until thick and spreadable (do not overwhip or the cream can start to separate).
• Scoop the seeds and flesh out of the passion fruit and chops the strawberries into small chunks. Add and fold both into the cream.
• Unroll the meringue before spreading the mascarpone cream over the meringue in an even layer.
• Re-roll the roulade and placing on a serving dish. Dust with icing sugar and decorate with extra fruit if you wish, then serve immediately :).

STRAWBERRY & PASSION FRUIT MERINGUE ROULADE

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Line a Swiss roll tin, (about 23cm x 30cm) with baking paper. Whisk the egg whites with a pinch of salt until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
• Spoon the mixture evenly onto the baking tray and bake for 15 minutes, until crisp on the outside. Remove and cool completely.
• Lay a piece of fresh greaseproof paper out and flip the meringue over onto it, carefully pull away the used paper and discard. Spread the lemon curd over it and then the passion fruit seeds.
• Whip the cream with the passion fruit juice and spread on top of the lemon curd. Sprinkle over the strawberries.
• Roll the meringue up lengthways using the paper to help turn it over. Put on a serving tray and dust with icing sugar.

STRAWBERRY MERINGUE ROULADE

Steps:

• Position rack in center of oven and preheat to 400°F.
• Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
• Grease the parchment paper with shortening.
• Beat egg whites in large bowl until soft peaks form.
• Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny.
• Spread meringue evenly in prepared baking sheet.
• Bake until pale golden, about 8 minutes.
• Reduce oven temperature to 325°F.
• Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
• Remove baking sheet from oven.
• Run knife around pan sides to loosen meringue.
• Turn out onto sheet of parchment paper.
• Carefully peel off parchment paper.
• Cool meringue 25 minutes.
• Whip cream and vanilla in medium bowl to stiff peaks.
• Mix sliced strawberries and preserves in another medium bowl.
• Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
• Spread whipped cream over strawberry mixture.
• Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
• Place roulade, seam side down, on platter.
• Refrigerate at least 1 hour and up to 4 hours.
• Dust roulade with powdered sugar.
• Cut into slices.
• Transfer to plates.
• Garnish with whole strawberries, if desired.
• Serve roulade chilled.

STRAWBERRY ROULADE

Steps:

• Preaheat oven to 400°F Oil a 9 x 13 inch jelly roll pan and line with waxed paper.
• Place egg whites in a large clean bowl and whisk until they form soft peaks. Gradually whisk in sugar. Fold in hlf the flour, then fold in the rest with the orange juice.
• Spoon the mixture into the prepared pan, spreading evenly. Bake for 15-18 minutes, or until it is golden brown and firm to the touch.
• Meanwhile spread out a sheet of waxed paper and sprinkle with sugar. Turn out the cake onto this and remove the lining paper. Roll up the cake loosely from the short side, with paper inside. cool.
• Unroll and remove the paper. Stir the strawberries into the fromage frais and spread over the cake. Roll up and serve decorated with strawberries.