Strawberry Meringue Roulade
A really lovely crisp yet marshmallowy meringue
4 egg whites,
8oz/250g caster sugar,
1½oz/45g flaked almonds,
icing sugar for dusting
½pt/300ml double cream whipped until thick,
8oz strawberries hulled,
Line a large swiss roll tin with parchment/greaseproof paper. Pre heat oven to 180c(fan). Wipe your mixing bowl with lemon juice to clean it of grease, place egg whites in the bowl and whisk on full speed until stiff or until you can turn the bowl over and the egg white remains in the bowl!. Add the sugar a spoonful at a time whisking well after each addition, whisk until all the sugar has been incorporated and the mixture is stiff and glossy. Spoon the meringue into the prepared tin and level the surface. Sprinkle over the flaked almonds. Place in the oven for 8mins until the top is pale golden. Turn the oven down to 140c and continue baking for another 10mins. Remove from the oven and turn out onto a sheet of baking parchment/greaseproof. Peel the lining paper from the base and leave the meringue to cool for 10mins. Spread the whipped cream evenly over the meringue and scatter the strawberries over the cream.. Roll up the meringue up tightly from the long side, using the lining paper to lift it. Wrap the roulade in baking parchment and leave to chill in the fridge for about 30mins. Lightly dust with icing sugar before serving.
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