Summer Meringue Roulade

Hey everyone, it's John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Summer Meringue Roulade. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Summer Meringue Roulade is one of the most popular of current trending meals on earth. It is easy, it's quick, it tastes delicious. It is enjoyed by millions daily. Summer Meringue Roulade is something which I've loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Summer Meringue Roulade, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Summer Meringue Roulade delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can have Summer Meringue Roulade using 15 ingredients and 8 steps. Here is how you cook it.

This is one of my mums signature desserts. Makes me dream about the summer and holidays back home. I made it for the first time for a GBBO competition at work for the dessert week.

Ingredients and spices that need to be Get to make Summer Meringue Roulade:

1. Meringue
2. 4 egg whites (about 150 gr)
3. 200 gr caster sugar
4. Pinch salt
5. 1 tbs corn flour
6. 1 tbs lemon juice
7. Bit of vegetable oil
8. 50 grams almond flakes
9. 300 ml whipped cream
10. For the filling
11. 1 tbsp caster sugar
12. 1 tbs vanilla extract
13. 150 gr raspberries
14. 150 gr blueberries
15. Icing sugar for dusting

Instructions to make to make Summer Meringue Roulade

1. Preheat the oven to 150C and line a 37x27cm baking tin with parchment paper. Brush the parchment paper and the edges of the baking tray with a bit of oil. I used vegetable oil.
2. Separate the egg whites, make sure no egg yolk gets into the whites. Add the whites into a clean and dry mixing bowl. This recipe uses large eggs, the egg whites should weigh roughly 150 grams. Add a tiny pinch of salt to the egg whites.
3. Whisk the egg whites until stiff but not dry. This should take couple of minutes. Gradually start adding the sugar, whisking all the time, until the mixture is glossy and thick. This should take another few minutes. In total the whisking should take about 5-6 minutes. Beat in the cornflour and lemon juice until well combined.
4. Spoon the mix into the baking tin and mix evenly. Scatter over the almonds. Bake for 25 - 30 minutes until a light golden crust forms. Try not to open the oven whilst the meringue is baking. Leave to cool in the tin for 5 minutes.
5. Before getting it out of the tin, go through the edges with a knife to make sure none of the meringue is stuck to the tin. Get a piece of parchment paper ready, a bit bigger than the tin. Turn the meringue upside down onto the parchment paper. You might want to use a baking sheet or similar to support the meringue as you turn it around. Leave it to cool completely.
6. Prepare your whipped cream - add a tablespoon of sugar and a teaspoon of vanilla extract. Spread the whipped cream evenly on the meringue. Add the raspberries and blueberries, dust the berries with a bit of icing sugar.
7. Using the paper underneath it to help you, roll up the meringue from the short edge.
8. Cut the meringue into slices and enjoy!

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So that is going to wrap this up for this special food How to Prepare Perfect Summer Meringue Roulade. Thank you very much for your time. I am sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!