STRAWBERRY MERINGUE ROULADE
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
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.
MANGO & PASSION FRUIT MERINGUE ROULADE
Throwing a dinner party? How about making this deliciously rich and creamy meringue roulade? The best part is it's low in fat and gluten-free
Provided by Good Food team
Categories Dessert, Dinner
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat the oven to 150C/ gas 2/fan 130C. Line a 33x23cm swiss roll tin with non-stick baking parchment. Beat the egg whites with an electric whisk until frothy and doubled in bulk. Slowly whisk in the caster sugar until thick and shiny. Mix the cornflour, vinegar and vanilla extract, then whisk into the egg whites.
- Spoon into the tin and level the surface carefully, so you don't push out the air. Bake for 30 minutes until the meringue surface is just firm.
- Remove from the oven and cover with damp greaseproof paper for 10 minutes. Dust another sheet of greaseproof paper with icing sugar. Discard the damp paper and turn the meringue out on to the sugarcoated paper. Peel off the lining paper, then spread yogurt over the meringue and scatter with mango and passion fruit. Use the paper to roll up the roulade from one short end. Keep the join underneath. Sift a little icing sugar on top if you like, decorate with physalis and serve with raspberry sauce.
Nutrition Facts : Calories 223 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.17 milligram of sodium
MERINGUE ROULADE WITH PASSION FRUIT CREAM
Make this passion fruit dessert up to a day ahead for a relaxed touch of the tropical. Crisp meringue pairs well with the fresh and fruity cream filling
Provided by Jikoni
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- To make the meringue, heat oven to 200C/180C fan/gas 6. Line a 23 x 33cm baking tray with baking parchment and lightly brush with oil.
- Whisk the egg whites until stiff. Gradually whisk in the sugar, a little at a time, and continue whisking until the mixture is thick and glossy, then fold in the remaining meringue ingredients. Spread the meringue evenly onto the prepared baking tray. Bake for 10 mins, then lower the temperature to 170C/150C fan/gas 3 and cook for a further 10 mins.
- Meanwhile, dust another sheet of baking parchment with icing sugar. Once cooked, remove the meringue from the oven and leave to cool for 2 mins on the tray. Turn out onto the dusted piece of parchment. Cool for a further 5 mins, then gently peel off the bottom sheet of parchment from the meringue. Cover with another layer of parchment and roll up the meringue from the long side until ready for use.
- To make the filling, whip the double cream with icing sugar and fold in the mascarpone and passion fruit pulp.
- Unroll the meringue, spread the cream mixture over the surface, top with the shredded mint leaves and roll up again, using the parchment to help you. Chill, then serve in slices, dusted with icing sugar.
Nutrition Facts : Calories 341 calories, Fat 22 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
HAZELNUT MERINGUE ROULADE WITHE RASPBERRIES
This is a Mary Berry recipe I am looking forward to trying when I can get my hands on some fresh raspberries.
Provided by WicklewoodWench
Categories Dessert
Time 18m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 200c.
- Line a 9x13 Swiss roll tin with baking parchment.
- Place the egg whites in a clean bowl and whisk using an electric whisk on full speed until very stiff.
- Gradually add the sugar a teaspoon at a time, whisking well between each addition.
- The meringue is ready when it is glossy and very stiff.
- Spread the mixture into prepared tin and sprinkle with hazelnuts.
- Bake for 8 mins or until very golden.
- Remove the meringue from the oven and turn hazelnut side down on a sheet of non-stick baking parchment.
- Remove the paper from the base of the meringue and allow to cool for ten mins.
- Spread the whipped cream over the meringue and scatter over the raspberries.
- Using the parchment to help you, roll the meringue up fairly tightly from one of the long ends to form a roulade.
- Wrap in non-stick baking parchment and chill well before serving.
- To serve unwrap and cut in slices.
STRAWBERRY MERINGUE ROULADE
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
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.
RASPBERRY ROULADE
a light and fluffy cake with fresh cream with a twist rollded and ready to eat!
Provided by reeceyboy72
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Whisk the egg whites until stiff, add the sugar 1 tsp at a time until all the sugar is added. Fold in the vanilla essence and cornflour. Prepare a Swss Roll tin with baking parchment. Spread the meringue mixture in the Swiss Roll tin.
- Bake at 300* for 10 mins, then turn oven down to 200* for 20 minutes Leave roulade in the tin overnight to cool. Place a sheet of greaseproof paper over a damp teatowel, and dredge the paper with icing sugar.
- Turn roulade onto paper. Whip the cream until thick, and spread over the roulade. Sprinkle the rasberries over the cream. Roll up the roulade ( lengethwise ) with the aid of the paper. Place on serving dish and sprinkle with the icing sugar.
- decorate with toasted almonds
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LEMON MERINGUE ROULADE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
5/5 Category DessertServings 8Total Time 50 mins
- Preheat the oven to 200°C, fan 180°C, gas 6. In a large, clean bowl, whisk the egg whites with an electric whisk on full speed until very stiff. Gradually add the sugar, 1 tablespoon at a time, whisking well between each addition, still with the beaters on full speed. Continue whisking until all the sugar is incorporated and the mixture is extremely stiff and glossy.
- Grease and line a 23 x 33cm Swiss roll tin with nonstick baking paper. Spread the meringue mixture evenly over the base of the tin and sprinkle over the almonds. Bake for 12 minutes or until golden. Lower the temperature to 160°C, fan 140°C, gas 3 and bake for a further 20 minutes until firm to the touch. Remove the meringue from the oven and turn it out, almond-side-down, on to a sheet of nonstick baking paper. Remove the baking paper that lined the tin and leave the meringue to cool for about 10 minutes.
- Lightly whip the cream, add the lemon zest and fold in the lemon curd. Spread the lemon cream evenly over the cold meringue. Roll up the meringue from one of the shorter sides to form a roulade (see Mary's tip, below). Finish with a light dusting of icing sugar, if you like. Serve with strawberries.
MARY BERRY’S CHOCOLATE ROULADE - DESSERT RECIPES
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- Put the chocolate into a small heatproof bowl over a pan of hot water, stirring occasionally, to melt the chocolate.
MARY BERRY’S CHOCOLATE AND IRISH CREAM ROULADE
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CHOCOLATE HAZELNUT MERINGUE ROULADE - GOOD HOUSEKEEPING
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Servings 8Total Time 1 hr 10 minsCategory DessertCalories 685 per serving
- With a hand-held electric whisk, beat egg whites until they form soft peaks, then whisk in the caster sugar a little at a time.
- Cool completely in the tin. Turn out on to a piece of greaseproof paper slightly larger than the roulade, lightly dusted with icing sugar.
MARY BERRY'S ULTIMATE CHOCOLATE ROULADE - YOU MAGAZINE
From you.co.uk
Estimated Reading Time 2 minsPublished 2019-12-15
- Lightly grease a 33cm x 23cm Swiss roll tin and line with nonstick baking parchment, pushing it into the corners. Preheat the oven to 180C/160C fan/gas 4.
- Put the sugar and egg yolks into a bowl and whisk with a hand-held electric mixer on a high speed until light and creamy. Add the cooled chocolate and stir until evenly blended.
- Whisk the egg whites in a large mixing bowl until stiff but not dry. Stir a large spoonful of the egg whites into the chocolate mixture, mix gently and then fold in the remaining egg whites, followed by the cocoa powder.
- Remove the cake from the oven, leave in the tin and place a cooling rack over the top of the cake. Place a clean, damp tea towel on top of the rack and leave for several hours or overnight in a cool place; the cake will sink slightly.
- Whip the cream until it just holds its shape. Dust a large piece of nonstick baking parchment with icing sugar. Turn the roulade out on to the paper and peel off the lining paper.
SUMMER BERRY MERINGUE ROULADE - CHRISTINA'S CUCINA
From christinascucina.com
4.6/5 (54)Total Time 35 minsCuisine British, ScottishCalories 213 per serving
- Line an 11"x16" jelly roll tray (swiss roll tin) with the baking paper, and preheat the oven to 325ºF (160ºC).
- Whisk the egg whites in a clean, dry bowl until stiff, then whisk in a little sugar, and a little of the cornstarch paste, and continue adding until they are completely mixed in.
- Spoon the egg white mixture into the prepared tray. Smooth out the surface with a spoon or a spatula.
MARY BERRY’S PISTACHIO AND LEMON CURD ROULADE – IN THE KITCHEN
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