Print

Strawberry Meringue Roll

Ingredients

Scale

Meringue:

5 large egg whites, room temperature

10 oz. superfine caster sugar (280g)

½ cup blanched slivered almonds (50g)

Filling:

1 cup heavy cream (240ml)

1/3 cup strawberry jam (105g)

Garnishes:

Powdered sugar

Extra whipped cream

Sliced strawberries

Mint leaves

Instructions

Preheat your oven to 400°F (204°C). Line a 9″x13″ (23cm x 33cm) baking pan with parchment paper. Spray the parchment paper with non-stick cooking spray.

Add the egg whites to the bowl of an electric mixer. Using the wire whisk attachment, whip the eggs until they are very stiff yet still have a smooth texture. While the mixer continues to whip the egg whites, add the caster sugar one spoonful at a time until all the sugar is incorporated (This should take about 60-90 seconds.) Remove from the mixer.

Pour the mixture into the parchment lined pan, smoothing with a spatula so that the meringue reaches into the corners and sides of the pan. Sprinkle over the slivered almonds.

Place the pan in the preheated oven and bake for 8 minutes. After 8 minutes of baking, turn the oven down to 300°F (148°C) and allow to bake for another 15 minutes. Once the 15 minutes is complete, remove the pan from the oven.

Place a clean piece of parchment paper on top of a rectangular cooling rack. Carefully turn the pan face down on top of the clean parchment paper. Remove the pan so that the meringue is cooling face down on the clean parchment paper. Carefully remove the parchment paper liner that is now on the top of the meringue. Allow the meringue to cool for 10 minutes.

Meanwhile, make the strawberry cream filling.

In a clean electric mixer bowl and using the wire whisk attachment, whip the heavy cream until stiff peaks form. Remove the bowl from the electric mixer.

Place the strawberry jam in a separate small bowl along with 2 tbsp. (30ml) of the whipped cream. Stir until the mixture is well combined and then pour into the whipped cream. Fold gently, keeping a marbled quality with the cream and jam mixture.

Pour the marbled strawberry cream mixture onto the cooled meringue layer. On one of the long sides of the meringue layer, roll the meringue over the filling to form a roll. Make sure that the ends join underneath the roll. Use the parchment paper to help you roll the meringue tightly.

Dust with powdered sugar, and garnish with dollops of whipped cream, sliced strawberries and mint leaves.

Notes

Make sure you use an excellent quality strawberry jam for best flavor.