A dinner party without a dessert is no kind of dinner party I want to go to. But what do you do for sunny-day dinner parties where it’s too hot to eat anything particularly substantial after your main meal? Answer: You make this summer fruit meringue roulade and impress the heck out of your friends.
Meringues can be scary, and rolling one up even more so. I promise you, this meringue roulade is super simple and really, really impressive.
Serves 4-8, depending on how greedy your guests are!
You will need:
- 4 large eggs
- 150g caster sugar
- 1 level teaspoon of cornflour
- 200ml thick cream
- 200g mixed berries, plus a few extra whole ones to decorate
- Icing sugar to decorate (optional)
- Preheat the oven to 150C
- Separate the eggs and put the whites in a large, clean bowl. Whisk the eggs until the mixture forms stiff peaks — until you remove the whisk from the bowl and the stiff egg white stand straight up in the air
- Whisk in the caster sugar a tablespoon at a time, fulling mixing it in before adding the next spoonful. Then add the cornflour and keep whisking until the mixture is still and glossy
- Line a swiss roll tin (or a baking tray with raised edges, like I had to use) with baking parchment. Spread the meringue mix over the parchment using the back of a large tablespoon. Flatten it as much as possible and put in the oven
- Bake for and hour and a half, until the meringue exterior is crisp. Remove from the oven and leave to cool completely, before turning it out onto a sheet of foil and carefully peeling off the baking parchment
- Whisk the cream until thick and spread it over the side of the meringue you just peeled the parchment off. Dot the berries over the cream
- You now need to roll the meringue. It needs to be rolled tightly, lengthways — small edge to small edge. Use the foil to tip the meringue over itself, pulling and wrapping the foil tightly as you go. The best advice here is to just go for it — it’s easy to cover mistakes at the beginning and it gets easier as it goes on
- Dust icing sugar over the top, and decorate with whole berries