Meringue Roulade with Strawberry & Raspberry

 

It might not be the weather for it right now, but I love this lovely summery fresh fruit roulade. 
Perfect to bring to garden party or a rainy day like today - a taste of summer :)

Ingredients

Meringue

• 3 large egg whites
• 175g caster sugar
• 1 level tsp cornflour
• 1tsp malt vinegar
• 1tsp vanilla extract

Filling

• 150ml/5fl oz double cream
• 200ml/7fl oz Greek yogurt
• 225g/8oz strawberries & raspberries.cut in to halves or quarters
• icing sugar, for dusting

Method

Meringue

1. Preheat the oven to 150C. 
2. Line a 33x23cm Swiss roll tin or tray with non-stick baking parchment. 
3. Beat the egg whites with an electric whisk until frothy and doubled in bulk. 
4. Slowly whisk in the caster sugar until thick and shiny. 
5. Mix the cornflour, vinegar and vanilla extract, then whisk into the egg whites.
6. Spoon into the tin and level the surface carefully, so you don't push out the air. 
7. Bake for about 30 minutes until the meringue surface is just firm.
8. Remove from the oven and cover with damp greaseproof paper for 10 minutes. 

Filling

1. Lightly whip the cream and mix with the yogurt. Spread evenly over the meringue.
2. Cut the strawberries into quarters and sprinkle over the cream mixture.
3. Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential to keep the roll very tight.
4. Wrap in non-stick baking paper and chill before serving.
5. Serve dusted with icing sugar.