STRAWBERRY CREAM ROULADE
The meringue for this roulade is baked for only a short time to ensure it stays marshmallowy inside and rolls up easily
Provided by Mary Cadogan
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Pour milk into a pan. Split vanilla pod lengthways and scrape out seeds, adding both to the pan. Slowly bring to the boil. Reduce heat and simmer for 2 mins.
- Meanwhile, put egg yolks, sugar and flour into a bowl. Using an electric beater, whisk until pale and fluffy. Whisk in a third of the hot milk, then add remainder. Add mixture to the pan and bring to the boil, stirring, until the custard is thickened. Reduce heat and simmer for 2 mins, stirring constantly. Fish out vanilla pod, beat in the butter and pour into a bowl. Cover surface with cling film, leave to cool, then chill. Can be made 1 day ahead.
- Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 23 x 33cm Swiss roll tin with baking parchment. Blend cornflour, vinegar and vanilla extract to a smooth paste. Tip egg whites into a clean bowl. Mix together sugars in a separate bowl. Whisk egg whites until stiff, then gradually whisk in the sugar, alternating with a little paste until the mixture is thick and glossy. Spoon into the prepared tin and smooth the top. Bake for 20 mins until crisp on top. Meanwhile, whisk the cream and fold into the custard.
- Remove the meringue from the oven and turn out onto a sheet of baking parchment, peel off the lining paper and leave to cool for a few mins.
- Spread the custard evenly over the meringue to within 5cm of the short ends and to the edge of the long ends. Scatter with the sliced strawberries. Using the parchment to help you, roll up the meringue from one short end. Transfer to a flat plate and dust with icing sugar
Nutrition Facts : Calories 303 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.19 milligram of sodium
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.
STRAWBERRY-CREAM SPONGE ROULADE
Provided by Florence Fabricant
Categories dessert, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly roll pan. Line it with a sheet of waxed paper cut to fit the width but extending a few inches at either end. Butter the paper.
- Sift the flour, baking powder and salt together and set aside.
- Beat the eggs at high speed for five minutes, until very thick and light. Gradually beat in the sugar, then at low speed fold in the flour mixture.
- Spread batter in the pan and bake 20 minutes, until puffed and golden. Run a knife around the edges.
- Heavily dust a clean linen towel with sifted confectioners' sugar and invert the cake, pan and all, onto the towel. Lift off the pan and peel off the paper. Roll the cake in the towel and set aside to cool.
- When the cake is cool, gently unroll it and spread it with the whipped cream. Sweeten the berries to taste and spread them over the cream. Reroll the cake. Wrap the cake in foil and refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 12 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 7 grams, Sodium 110 milligrams, Sugar 18 grams, TransFat 0 grams
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