I must give you a strawberry recipe this month now that the English ones are here. This is certainly one of my favourites and looks so clever, but don’t be nervous of rolling up a meringue, it really is not difficult. The combination of meringue, cream and strawberries is so good.
You will need a swiss roll tin measuring 13 x 9in (33 x 23cm) and non-stick baking parchment paper.
- 5 egg whites (5 fl oz)
- 300g (10 oz) caster sugar
- 25g (1oz) flaked almonds
- 300ml (10 fl oz) double cream
- 350g (12 oz) strawberries
Heat the oven to Gas 7 /220C. Line the tin with baking parchment paper, extending above the sides.
In a large bowl whisk the egg whites until very stiff then whisk in the sugar very gradually, starting with a teaspoonful at a time.
Spread evenly into the prepared tin and sprinkle with the nuts. Bake for 12 minutes until pale brown, then reduce the heat to Gas 3 / 160C and bake for a further 15 minutes until firm to the touch.
Invert onto a large piece of parchment paper, remove the lining paper and leave it to cool.
Reserve a few strawberries for decoration and roughly chop the rest. Whip the cream to soft peak and carefully fold in the strawberries.
Spread over the cold meringue. Using the parchment paper to help you, roll it up from the long side, finishing with the end underneath.
Put into the refrigerator for the cream to firm up a little. Dredge with icing sugar and decorate with strawberries before serving.