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I always think that summer is the time for creamy desserts that make the best of seasonal and locally picked fruits and with the more relaxed approach to food and entertaining that comes with the warmer months and lighter nights it’s just perfect.
So this recipe for a Fresh Fruit Meringue Roulade is a particular favourite of mine (and judging by how quickly it gets scoffed it also appears to be a favourite of my friends and family!). A twist on the Pavlova it creates quite a stir but actually is relatively easy to make. With a marshmallow like texture and softly whipped cream yet with a surprising lightness, it’s great after a meaty barbecue. Hold your nerve when rolling it up – it is quite forgiving and unlike traditional Swiss rolls or roulades it performs pretty well as it’s quite squidgy!
Use any fruits that you like, Cheddar strawberries, fresh raspberries or combinations of tropical fruits such as banana, kiwi and mango. Alternatively fold a few tablespoons of lemon curd into the softly whipped cream and wait for the cries of delight and the pleas for seconds.
160 g caster sugar
3 egg whites
1 teaspoon corn flour
1 teaspoon of white wine vinegar
1 teaspoon vanilla extract
300ml of double or whipping cream
400ml of fresh fruit
Preheat the oven to 140C Fan
Take a Swiss roll tin ideally 12in by 9in (30 by 23 cm). I usually grease the corners of the tin to help keep the paper firm. Line and fit with greaseproof paper and grease the paper lightly with melted butter or a little vegetable oil.
Whisk the egg whites in a large grease free bowl until they’re stiff and voluminous and have formed peaks - by which the meringue holds it shapes well.
Add the sugar a tablespoon at a time (holding back the last tablespoon or two of sugar) and whisk between each addition until the meringue is glossy.
Mix the corn flour, vanilla extract and vinegar together to form a paste. Add to the egg whites with the last remaining sugar and whisk again for only a minute or so.
You should have a firm white and glossy meringue mix.
Spoon the meringue into the paper lined tin and smooth out.
Bake in the pre-heated oven Fan 140 C/ Gas Mark 1 for 25 mins. The Pavlova will have coloured slightly and be set on the outside but should be marshmallow-like on the inside.
Allow to cool in the tin for a few minutes before lifting out carefully (with the paper still on) onto a cooling rack. Once the roulade is completely cool, slide it off the rack and place a further sheet of greaseproof paper on top of the roulade - making sure it is 10cm or so longer at the top and bottom. Gently lay the cooling rack on top and grasping the original paper surrounding the roulade flip it over so that the new sheet of greaseproof is sitting on the rack with the roulade upside down on it. Slide off the rack and gently peel off the paper that lined the tin.
Lightly whip approx 300ml of double or whipping cream and spread all over the base.
Top with your choice of fresh fruit.
Place the roulade so that the shorter edges of the rectangle are top and bottom. Using the greaseproof as an extra hand, start to pull and roll up the meringue from the far end towards you using the paper to help you roll it and enclose it. Sometime it helps to just use your fingers to gently ‘crease’ the roulade as you first start to roll it. Once rolled, carefully place on your serving dish and dust with icing sugar.
Serve with a few additional fresh berries or with a fruit coulis if desired.
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