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Recipes
Meringue Roulade
Meringue Roulade
Published on 01 Mar 2013 | Recipes
Preheat your oven to 180°C or 160°C if using a fan oven.
Serves 6-8
Ingredients
4 egg whites
8oz (0.22g) caster sugar
Whipped cream
Strawberries, raspberries or any fruit of your choice
Mint leaves for garnish
12 x 8" Swiss roll tin.
Method
Preheat your oven to 180°C or 160°C if using a fan oven.
Line the Swiss roll tin with tin foil and brush lightly with a non-flavoured oil.
Beat the egg whites a little and then add the sugar and whisk until mixture holds a stiff peak.
Spread the meringue gently over the tin with a palette knife, it should be thick and quite bouncy.
Bake in the preheated oven for 20-25 minutes.
Put a sheet of tin foil on the work surface and turn the roulade on to it.
Remove the base foil and allow to cool.
To assemble:
Spread whipped cream over the roulade, reserving some to pipe on top. Cover with a layer of fruit and carefully roll like a Swiss roll.
Transfer carefully on to a serving dish.
Pipe some rosettes of cream on to the top and garnish with fruit and mint leaves.
Dredge with icing sugar.
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