Today's treat was strawberry meringue roulade, which I made for a friend's birthday - it goes quite well with champagne.
This is a Mary Berry recipe - I am not a great fan of the baking maven - but this is a very nice simple recipe which I did mess about with, by adding elderflowr cordial and reducing the amount of penitential yoghurt!.
First make a meringue with 5 egg whites, whip them until stiff, then add 10oz of caster sugar gradually, she says a teaspoon at a time, but we haven't got all day have we?, and a (heaped) tablespoon seemed fine. Anyway, keep beating it in until it's nice and glossy. Then put in a baking paper lined swiss roll tin - I think there's a pretty standard size - flatten with a palette knife and sprinkle with about 2oz of flaked almonds. Put into a medium/hot oven Gas 6 for 8 minutes then reduce the temperature to Gas 3 and cook for a further 15 mins. I went over the 8 mins, so had to open the oven for a bit to reduce the temperature quickly.
Remove the rectangular meringue from the oven and turn out onto a flat surface covered with baking paper. Leave to cool. Meanwhile slice up 250g/8oz strawberries and pour a tablespoon or two of elderflower cordial over it. (or orange liqueur or kirsch or amaretto - this is my part of the recipe, MB doesn't do anything as daring as that!). Then whip up about 200ml double cream until fairly stiff, and add a couple of tablespoons of Greek yoghurt, add more elderflower cordial if liked. Spread the cream over the underside (the non-almond side) of the meringue, then line the strawberries along it in two or three lines, and roll the meringue carefully along the long side. It will probably crack up a bit - which is why that puritan of perfectionism MB says scatter caster sugar on it... but I didn't bother - my one didn't look much like the one in the picture - it was a darker brown. Actually I think mine looked a bit more appetising and had a lot more flaked almonds on it - but was less perfectly tubular.
This is a Mary Berry recipe - I am not a great fan of the baking maven - but this is a very nice simple recipe which I did mess about with, by adding elderflowr cordial and reducing the amount of penitential yoghurt!.
First make a meringue with 5 egg whites, whip them until stiff, then add 10oz of caster sugar gradually, she says a teaspoon at a time, but we haven't got all day have we?, and a (heaped) tablespoon seemed fine. Anyway, keep beating it in until it's nice and glossy. Then put in a baking paper lined swiss roll tin - I think there's a pretty standard size - flatten with a palette knife and sprinkle with about 2oz of flaked almonds. Put into a medium/hot oven Gas 6 for 8 minutes then reduce the temperature to Gas 3 and cook for a further 15 mins. I went over the 8 mins, so had to open the oven for a bit to reduce the temperature quickly.Remove the rectangular meringue from the oven and turn out onto a flat surface covered with baking paper. Leave to cool. Meanwhile slice up 250g/8oz strawberries and pour a tablespoon or two of elderflower cordial over it. (or orange liqueur or kirsch or amaretto - this is my part of the recipe, MB doesn't do anything as daring as that!). Then whip up about 200ml double cream until fairly stiff, and add a couple of tablespoons of Greek yoghurt, add more elderflower cordial if liked. Spread the cream over the underside (the non-almond side) of the meringue, then line the strawberries along it in two or three lines, and roll the meringue carefully along the long side. It will probably crack up a bit - which is why that puritan of perfectionism MB says scatter caster sugar on it... but I didn't bother - my one didn't look much like the one in the picture - it was a darker brown. Actually I think mine looked a bit more appetising and had a lot more flaked almonds on it - but was less perfectly tubular.
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