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Mixed Berry Meringue Roulade
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Ingredients
Meringue:
4 large egg whites
1 1/4 cups sugar
1 teaspoon vanilla extract
1 teaspoon white wine vinegar
1 teaspoon cornstarch
Cream:
1/2 cup crème fraîche
2 tablespoon confectioners' sugar
1 3/4 cups
1 1/2 cups
Confectioners' sugar for dusting
Instructions
Preheat the oven to 325°F.
In a large bowl, separate the egg whites.
With an electric mixer, begin to beat the egg whites. Add in spoonfuls of the sugar as you beat, or pour in a steady stream. The whites will turn into thick and glossy meringue with peaks.
Gently fold the vanilla, vinegar, and cornstarch into the meringue.
Line a pan with parchment paper that hangs an inch off the edges. Spread the meringue in the pan and level off with a spatula.
Bake for 30 minutes. It will be a light golden color and cooked through but still soft to the touch.
Remove from the oven and let cool.
While the meringue is baking, make the cream. Place the crème fraîche, confectioners' sugar, and whipping cream in a bowl.
Either whisk by hand or beat at a low setting on your electric mixer until it just firms up and holds its shape. Careful not to over-whip!
Gently lay the cooled meringue face-down on a fresh piece of parchment paper. Carefully peel off the paper.
Wash and prep your berries for assembly.
Reserve a few tablespoons of the cream and set aside.
Spread the rest of the cream over the up-facing flat side of the meringue, leaving a small border around the edge.
Scatter your berries evenly over the cream.
Using the parchment paper to help you, very gently roll up the meringue into a log shape.
Cut off the rough edges at both ends of the meringue.
With the remaining cream, spread a strip on the top of the log.
Chill for at least 30 minutes.
Once it's been chilled, decorate the top of the meringue log with remaining berries however you like! Dust with confectioners' sugar.
Slice and serve.
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Aaron Robinson and Sharon Gregresh
Sales Representative
Century 21 Masters
110 - 5 Giroux Rd, St. Albert, AB T8N 6J8
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