Meringue roulade with rosewater and fresh berries, dusted with icing sugar
Ingredients
- 5 large egg whites
- 1 cup caster sugar
- 2 tablespoons cornflour
- 5ml vanilla essence
- Icing sugar, to dust
- 500ml double Cream
- 1 punnet strawberries and 1 punnet blueberries/raspberries
- 5 ml rosewater
Method
- Preheat the oven to 160′C
- Line a 33x28cm Swiss roll tin with baking paper, leaving a 5cm overhang.
- Whisk the egg whites until stiff, then gradually whisk in the caster sugar, a little at a time, until the meringue mixture is stiff and glossy. Whisk in the cornflour and vanilla essence.
- Turn the mixture into the prepared Swiss roll tin using a spatula and spread it evenly to the edges.
- Cook for 1 hour, then cool in the tin.
- Lightly whip the cream to soft peaks, fold in the rosewater and spread over the meringue, leaving a border of about 2.5cm on the long side farthest away from you.
- Scatter the strawberries and berries evenly over the cream, then carefully roll up.
- Place the roulade on a serving plate, join-side down.
- Serve whole with extra fruit arranged around it and elegantly dusted with icing sugar.
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