Meringue Roulade

Ingredients

  • 6 large egg whites
  • 300 grams castor sugar
  • ½ cup flakes almonds
  • 250ml fresh cream
  • 2 tablespoon icing sugar
  • 1 teaspoon vanilla essence
  • 1 ½ cups Früzo Strawberries
  • 1 cup sugar

Directions

  1. Preheat oven to 200°c.
  2. In a pot combine strawberries and 1 cup sugar.
  3. Bring to the boil then allow to simmer for 15 minutes or until reduced and thickened.
  4. Allow to cool completely.
  5. In a clean bowl whisk egg whites until stiff peaks, slowly add castor sugar bit by bit, whisking continuously until meringue is stiff and glossy.
  6. Line a swiss roll tray with baking paper and brush with some oil.
  7. Spread meringue in tray evenly.
  8. Sprinkle with almonds.
  9. Bake for 8 minutes, reduce heat to 150°c and bake for a further 8 minutes or until baked through and top is golden.
  10. Flip meringue on top a piece of clean baking paper, (almond side down).
  11. Carefully remove baking paper.
  12. Allow to cool completely.
  13. In a bowl, whisk cream, icing sugar and vanilla essence until stiff.
  14. Spread a layer of cream on top of the meringue, add a layer of strawberry sauce (which was made earlier) evenly.
  15. Roll meringue up carefully to look like a Swiss roll.
  16. Serve immediately.

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