L a C u i s i n e
Strawberry Meringue Roll
Ingredients
4 egg whites
200 g/ 8 ounces sugar
500 ml creme fraiche ( stil brand works best)
600g strawberries or mixed fruit, chopped ( reserve 2 or 3 strawberries for decorating)
100g dark chocolate, melted
Method
1. Preheat oven to 220 deg C/ 425F
Line a Swiss roll pan ( approx 28 by 38 cm) with greaseproof paper
2. Beat the egg whites until the soft peak stage, add the sugar 1 tablespoon at a time,
beat till the meringue is glossy. Spread meringue mixture in pan.
3. Place in oven for 10 mins, then turn down the temperature to 150 deg C/ 325 F,
and bake for another 10 mins.
4. While the meringue is cooking, beat your cream, and prepare your fruit.
5. Remove from the oven and flip the meringue onto another piece of greaseproof paper,
and carefully remove the greaseproof paper backing the meringue.
6. Allow to cool for 5 mins, then spread the meringue with the cream, add the fruit, then using
the paper it is resting on, roll up the meringue as you would a Swiss roll.
7. Decorate the roll with the reserved strawberries (halved).
8. Using a spoon or fork, drizzle melted chocolate over the roll.
9. Chill for half an hour and serve.
Enjoy!
(The recipe is offered by Dina Abdussamad from her demonstration at the International Cuisine in March.)
