Meringue Roulade with Strawberry Cream – Valentine’s Day Dessert
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The Great British Bake Off Bakealong hosted by Little House Big Alaska put up a real challenge this week – a meringue roulade. I had never made a roulade of any kind let alone one with meringue. Meringue and I don’t get along so this was going to be fun? I used a recipe from Mary Berry and adapted it to suit my desire for a strawberry filling. It also didn’t roulade so much but it tasted good. Just imagine serving this for your Valentine’s Day dessert – wouldn’t that be fun?
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Meringue Roulade with Strawberry Cream
Serves 8
- 5 large egg whites
- 1 1/4 cups granulated sugar
- 3 TBS shelled pistachio nuts, finely chopped
- confectioner’s sugar for dusting
- 1 1/4 cup heavy cream
- 1/2 cup strawberry jam
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Preheat the oven to 400F. Line a 9x13in baking sheet (jelly roll pan) with parchment paper. Grease.
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In a stand mixer with the whisk attached, whip the egg whites until foamy. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
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Spread the meringue mixture into the prepared baking sheet, sprinkle with the finely chopped pistachios. Bake for about 8 minutes until very golden-brown. Lower the oven to 320F and bake for 15 minutes more until firm to the touch.
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Remove and turn upside down on a piece of parchment paper. Carefully peel the baking paper from the base of the meringue and leave it to cool for about 10 minutes.
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Whip the heavy cream to soft peaks. Carefully fold in the strawberry jam. Don’t over mix as you want streaks of jam.
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Spread the strawberry cream over the cooled meringue. Carefully roll from the long side. The meringue will be a little crumbly. Just be careful as you roll. Plate with the fold on the bottom
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To serve, dust with confectioner’s sugar
How Was the Meringue Roulade with Strawberry Cream?
I will first state that I am not a big fan of meringue BUT I found this to be pretty tasty. The strawberry cream cut the sweetness of the surrounding meringue. The pistachios are quite needed to add first crunch and second a bit of depth of flavor.
I might just try it again to see if I can actually get it to roll. Before I do, though, I am going to purchase a proper jelly roll pan. I think I was thwarted a bit by having to use a very old, very inexpensive cookie sheet. My meringue stuck to it and I had a hard time getting it off the sheet so that was a problem. I also think it was a little small but it was all I had even close to the size in the recipe. My other baking sheets were almost twice the size.
I know – excuses, excuses. heh
All in all it did taste good so….I sent half of it home with some friends and they enjoyed it so that has to count for something, right? I also think this would make a delightful Valentine’s Day dessert. You can exchange the strawberry jam for any flavor that strikes your fancy.
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