Strawberrymeringueroulade Recipes

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STRAWBERRY MERINGUE ROULADE



Strawberry meringue roulade image

Mary Berry's strawberry meringue roulade recipe has just 6 ingredients and can be made in under an hour. It's the perfect barbecue pudding.

Provided by Mary Berry

Categories     Desserts

Yield Serves 8

Number Of Ingredients 7

5 egg whites
275g/10oz caster sugar
20g/2oz flaked almonds
150ml/5fl oz double cream
200ml/7fl oz Greek-style yoghurt
225g/8oz strawberries, hulled
icing sugar, for dusting

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper.
  • Whisk the egg whites in a clean, large bowl with an electric mixer on high-speed until very stiff.
  • Gradually add the sugar, 1 teaspoon at a time and, keeping the mixer on a high-speed, whisk well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
  • Spread the meringue mixture into the lined tin and sprinkle with the almonds. Put the tin in the oven and bake for about 8 minutes until golden.
  • Lower the temperature to 160C/140C Fan/Gas 3 and bake for a further 15 minutes, until crisp and firm to the touch.
  • Remove the meringue from the oven and turn almond-side down onto a sheet of baking paper.
  • Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.
  • Lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue.
  • Cut the strawberries into quarters and sprinkle over the cream mixture.
  • Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential you keep the roll very tight. Wrap in baking paper and chill before serving.
  • When you are ready to serve, dust with icing sugar and cut into slices.

STRAWBERRY MERINGUE ROULADE



Strawberry Meringue Roulade image

Impress your dinner guests with this elegant dessert from the Ballyseed Castle Hotel, Tralee, Ireland. Recipe can be halved.

Provided by Millereg

Categories     Dessert

Time 3h10m

Yield 10 serving(s)

Number Of Ingredients 8

4 large egg whites
1 1/4 cups sugar
1 1/4 cups chilled whipping cream
2 teaspoons vanilla extract
1 (12 ounce) package strawberries, sliced (about 2 1/2 cups)
1/2 cup strawberry jam or 1/2 cup jelly
powdered sugar
whole strawberry (optional)

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 MERINGUE ROULADE



Strawberry Meringue Roulade image

Categories     Milk/Cream     Egg     Dessert     Bake     Strawberry     Summer     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 8

4 large egg whites
1 1/4 cups sugar
1 1/4 cups chilled whipping cream
2 teaspoons vanilla extract
1 12-ounce basket strawberries, sliced (about 2 1/2 cups)
1/2 cup strawberry preserves
Powdered sugar
Whole strawberries (optional)

Steps:

  • Position rack in center of oven and preheat to 400°F. Line 15 x 10 x 1-inch baking sheet with waxed paper, extending 2 inches over ends of pan. Butter waxed paper. Beat egg whites in large bowl until soft peaks form. Gradually add 1 1/4 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 waxed paper. Carefully peel off waxed 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 strawberry mixture over meringue, leaving 1-inch border on all sides. Spread whipped cream over strawberry mixture. Starting at 1 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.

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  • Preheat the oven to 350°. Line a 9-by-13-inch baking pan with foil, leaving a 1-inch overhang on the long sides. Lightly brush the foil and sides of the pan with vegetable oil.
  • In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites at medium-high speed to soft peaks. Beat in 1 cup of the superfine sugar at high speed until the whites are stiff, 2 to 3 minutes. Spread the meringue evenly in the pan. Bake in the center of the oven for about 15 minutes, until lightly colored and springy. Using the foil, transfer the meringue to a rack to cool.
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