I don’t often make a pudding, but today I fancied making one! My OH had a mixture of home-grown berries: strawberries, redcurrants, and blackcurrants they needed eating and we had some cream, but somehow I wanted to ‘jazz’ it up!
So with a help from google, I found: Strawberry meringue roulade!
5 egg whites
275g caster sugar
200g Greek yoghurt
Berries! (I didn’t weigh them)
Set the oven to 200C (fan oven)
Whisk up the egg whites until they are very stiff, the recipe suggested an electric whisk, use it! Though my arm muscles felt the work out.
At this point add you sugar in, spoon by spoon and whisk as you go! I was mildly horrified how much sugar is needed, so i’ve shared this with friends!
Once the sugar is all in, spoon this out on to a greaseproof sheet or paper, now put the mix into the oven for 8mins. The meringue will colour but it will stay swishy. Lower the heat to 160C and leave the meringue in for 15mins.
When the meringue is ready, it will be firm to touch. Remove from the oven 8. Remove the meringue from the oven and turn top-side down onto a sheet of non-stick baking paper.
Remove the greaseproof paper from the base of the cooked meringue and allow to cool for 10 minutes.
While this cools, whip your cream and mix in the yoghurt. If you are using strawberries, chop them into quarters, now add in your fruit to the cream mix. Spread your mix over the cool meringue don’t take the filling too near the edge, it will only spill out when you roll it.
Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential, but very tricky, to keep the roll very tight. I found an extra pair of hands here very useful!