Strawberry meringue roulade with mascarpone
Serves: 8
Ingredients
- vegetable oil for brushing the tin
- whites of 6 eggs
- 300g caster sugar
- 80g flaked almonds
- 400g mascarpone
- 1tbsp (heaped) icing sugar
- 300g strawberries (we used British Sweet Eve, which are in season now)
Method
- Preheat the oven to 200C/Gas6 and place the oven rack quite near the top.
- Line a standard Swiss roll baking tin or a shallow baking tray with baking parchment and brush with vegetable oil.
- In a big clean bowl, whisk the egg whites until they are quite stiff.
- Add the caster sugar slowly.
- Continue whisking until the meringue mixture is stiff and shiny, forming peaks.
- Spread the meringue mixture in the Swiss roll tin and sprinkle the flaked almonds evenly on top.
- Place in the oven and bake the meringue for 8 mins, then lower the oven temperature to 160C/Gas3 and bake until golden brown, which will take approximately another 8 mins.
- When the meringue is golden brown, remove from the oven and turn it
- almond-side down on a big, clean sheet of baking parchment.
- Peel off the paper from the base and leave the meringue to cool completely.
- Whisk the mascarpone and the icing sugar until stiff.
- Spread the resulting cream and three quarters of the strawberries, halved lengthways, evenly over the cold meringue.
- Use the sides of the parchment paper to roll the roulade onto a serving tray or platter.
- Keep in the fridge until you’re ready to serve.
- Decorate the top with the remaining strawberries and serve.
