Oh how we are counting the days until the first berries of summer are here!) it’s perfect for any occasion.
Serves 4-6
INGREDIENTS:
Meringue Roll:
2 tsp corn starch
2 tsp vanilla extract
2 tsp white wine vinegar
6 large egg whites
1 cup sugar
Filling:
1 cup whipping cream
2 packages whipping cream stabilizer (optional)
1⁄4 cup sugar
1⁄2 cup fresh raspberries or your favourite berry in season
1⁄2 cup chopped dried strawberries
Icing sugar for dusting
METHOD:
Line an 11”x16” jelly roll tray (Swiss roll tin) with the baking paper. Preheat the oven to 325F/160C.
Mix the cornstarch, vanilla and vinegar together in a small bowl, until smooth; set aside.
Whisk the egg whites in a clean, dry bowl until stiff, and then whisk in a little sugar, and a little of the cornstarch paste, and continue adding until they are completely incorporated.
Spoon the egg white mixture into the prepared tray and smooth out using an offset spatula. Bake for 25 minutes or until it is lightly golden.
Place a towel on the counter, topped with a sheet of baking paper, sprinkled with confectioner’s sugar and turn out the meringue onto the paper.
Next, peel away the lining paper and place a new piece of baking paper on top, then roll the meringue, starting from the short side, using the towel as an aide; cool.
Whip the cream until stiff peaks form.
When the meringue is cool, unroll it, and remove the top paper; spread the whipped cream over the entire layer.
Top with dried strawberries and re-roll the dessert, placing the seam side down.
Dust generously with confectioner’s sugar. Move to a serving platter and use a serrated knife to cut into slices.
Top with additional whipping cream and slice berries.
