Desserts are the main item of any meal. The food is incomplete without it. No matter if you have a sweet tooth or not, a simple delight after a meal is something that everyone likes. There are loads of desserts one can choose or have. But the thing is people prefer things that look fancy as well as taste good too. So, red berry meringue roulade is the best choice dessert that perfectly fits this purpose. It's a showstopper. It seems fancy but is the easiest to make.
Made up of light as air meringue and cream. Filled with cream, lemon curd and berries. It is so fresh and light. It is usually used or take in as after-dinner dessert. It does not consume much time, just 30 minutes for preparation, and 10-15 minutes to bake. Once made, it can be stored easily. It is freezable. You can store it in your regular freezer, fridge, or can have one commercial catering display fridge that most bakeries have, if you love baking and made different types of cakes often. Below is the complete guide to making this delicious dessert.
List of Ingredients Required:
The following are the complete ingredients that you will need to make this red berry meringue roulade.
For making roulade
Egg whites
Caster sugar, extra for sprinkling
Corn flour
White vinegar
For the filling of roulade
Double Cream
Lemon curd
Raspberry
Strawberries sliced
Complete step by step preparation or recipe guide:
The recipe is simple and easy. If you carefully follow the steps described below, you can make perfectly on your own.
Pre-baking requirements:
Preheat the oven to gas 5, 190°C, fan 170°C. Line a 33 x 23 cm (13 x 9 inch) Swiss roll tin or roasting tin measured across the base with a large rectangle of nonstick baking paper, snipping diagonally into the corners of the paper, then pressing into the tin so that the base and sides are lined.
Combine and mix all the ingredients:
Whisk the egg whites in a large bowl until stiffly peaking and the bowl can be tipped upside down without the egg whites moving in the bowl. Gradually whisk in the sugar a teaspoonful at a time, then continue to whisk for a minute or two until thick. Mix the corn flour and vinegar then fold into the meringue.
Put the batter to bake:
Spoon the meringue into the paper-lined tin, ease gently into an even layer. Bake for 10 minutes until well risen and just beginning to color. Then reduce the heat to gas 3, 160°C, fan 140°C and cook for 5 minutes or until just firm to the touch and beginning to crack.
Decorate and serve:
Invert the hot meringue on to the paper, remove the tin and leave to cool for 1-2 hours. To finish, peel off the lining paper from the meringue. Whip the cream until it forms soft swirls, then spoon over the meringue. Spoon the lemon curd on top then sprinkle with the red berries. Roll up the meringue. Carefully transfer to a serving plate and remove paper and tea cloth. Serve cut into thick slices with extra berries, if liked.
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