Sunday spoil: Berry meringue roulade
No Sunday lunch would be complete without an indulgent dessert, and we've got you covered with a recipe that's as easy to prepare as it is to enjoy!
Serves 6
You’ll need: For the meringue – 6 egg whites, using large eggs; 5ml vanilla essence; 2.5ml white grape vinegar; 325ml castor sugar; 125ml flaked almonds.
For the berry jam – 500g mixed berries; 180ml sugar
For the filling – 500g Lancewood Mascarpone
To finish – mixed berriesÂ
– strawberries, raspberries, cherries or blueberries; toasted almonds; icing sugar for dusting; s few mint leaves
How to:Â
Meringue:
Preheat the oven to 175°C. Line a 24 cm x 35 cm baking sheet with baking paper.Â
Beat the egg whites until stiff peaks form. Add the vanilla and vinegar. Add the sugar, two tablespoons at a time and beat well after each addition.Â
Spoon the meringue onto the prepared baking sheet and spread it out evenly. Sprinkle the almonds on top and bake for 25 – 30 minutes until golden.Â
Remove from the oven and leave to cool completely in the pan.Â
Place a sheet of baking paper on top and turn it over. Remove the baking paper from the bottom of the meringue and set it aside.Â
Berry jam:
The berry jam can be made in advance. Boil the berries and sugar together until thick and the syrup coats the back of a spoon. Set aside.Â
Once the jam has cooled down and becomes too thick for spreading, simply add 1 – 2 tablespoons of hot water to make it more spreadable.Â
Filling:
Spread the berry jam on the bottom side of the meringue. Spread the mascarpone on top.Â
Carefully roll up into a roulade starting from one of the short sides using the paper to help you guide to roll. Â
To finish:
Top with fresh berries of your choice, extra toasted almonds and dust with icing sugar.Â
Finish with a few mint leaves.Â
Hints and tips:Â
Shortcut – Use berry jam of your choice instead of making your own.
For best results spread with berry jam and mascarpone as soon as meringue has cooled down and serve immediately.
* Recipe & image by Lancewood.