LEMON AND STRAWBERRY ROULADE
This recipe makes twice as much lemon curd as you need, but you can store the rest in a sterilized jar in the fridge for up to a week.
Provided by Selasi Gbormittah
Categories Cakes and baking
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 30x24cm/12x9½in Swiss roll tin with baking paper.
- For the roulade, place a large heatproof bowl over a pan of gently simmering water. Add the eggs and sugar to the bowl and, using an electric mixer, beat for 3-4 minutes, or until doubled in size. Take off the heat and continue to beat for another 4-5 minutes on a medium to high speed.
- Using a large metal spoon, fold in the flour in three batches making sure it is all incorporated. Fold in the melted butter in the same way.
- Gently pour the mixture into the prepared tin and spread evenly using a spatula. Bake for 10 minutes or until just firm and lightly golden-brown.
- Dust a large baking sheet with icing sugar and carefully turn the roulade out. Carefully peel away the baking paper used to line the tin. Starting at a short end, fold the edge of the paper over the cake. Roll the cake up into the paper. Allow the roulade to cool completely while rolled.
- For the filling, first make a curd. In a saucepan, heat the sugar, lemon juice, lemon zest and butter over a medium heat. Stir as the butter melts and when combined stir in the cornflour. Keep stirring, using a hand whisk, for another 2-3 minutes. Take off the heat and stir in the beaten eggs. Return to a low heat and keep stirring until the curd is thickened and leaves a trail on the surface when the whisk is removed (about 15-20 minutes). Leave to cool and set.
- For the cream, beat the cream and icing sugar together until soft peaks form when the whisk is removed. Transfer to the fridge to chill.
- Once the roulade is cool, unroll it and spread with a generous layer of whipped cream (keep any remaining cream for the decoration). Top with a layer of curd and sliced strawberries. Tightly re-roll the roulade and place on a serving plate.
- Spread the remaining cream over the roulade and score with a fork. Scatter with grated white chocolate and pistachio crumbs and top with the strawberries.
STRAWBERRY MERINGUE ROULADE
Mary Berry's strawberry meringue roulade recipe has just 6 ingredients and can be made in under an hour. It's the perfect barbecue pudding.
Provided by Mary Berry
Categories Desserts
Yield Serves 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper.
- Whisk the egg whites in a clean, large bowl with an electric mixer on high-speed until very stiff.
- Gradually add the sugar, 1 teaspoon at a time and, keeping the mixer on a high-speed, whisk well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
- Spread the meringue mixture into the lined tin and sprinkle with the almonds. Put the tin in the oven and bake for about 8 minutes until golden.
- Lower the temperature to 160C/140C Fan/Gas 3 and bake for a further 15 minutes, until crisp and firm to the touch.
- Remove the meringue from the oven and turn almond-side down onto a sheet of baking paper.
- Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.
- Lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue.
- Cut the strawberries into quarters and sprinkle over the cream mixture.
- Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential you keep the roll very tight. Wrap in baking paper and chill before serving.
- When you are ready to serve, dust with icing sugar and cut into slices.
STRAWBERRY LEMON MERINGUE ROULADE
This is a meringue that rolls like a sponge cake. You can use any type of fruit. My British husband introduced me to this wonderful dessert. His friend, Kathy, served it for Christmas because she knew I was a celiac. This is my spin on a great British classic: the roulade. A lighter alternative to pie; you don't have to...
Provided by Tina Boutall
Categories Other Desserts
Time 2h
Number Of Ingredients 8
Steps:
- 1. MERINGUE: Whisk together 6 large egg whites to soft peaks then gradually add caster sugar by teaspoons until all is combined and stiff peaks form. Finger test the meringue to ensure it is free of sugar granules. If the texture is grainy, you must continue whisking until the mixture feels silky between your fingers.
- 2. BAKING THE MERINGUE: Line a cookie sheet or jelly roll pan with wax or grease-proof paper. Let the paper extend 2-3 inches beyond the pan lip (you will use this to flip the meringue later). Lightly grease the wax paper with vegetable oil using a paper towel, cover all areas with a light veil of oil. Spoon the mixture onto the grease proof paper, smoothing with a spoon and working the meringue level and to all four corners of the pan. Your meringue will not be smooth but it should be evenly distributed with uniform thickness and in the shape of your pan. Bake at 300 deg F (150 deg C) for 25 minutes. Remove promptly from oven. Do not overbake. Flip the meringue onto another sheet of wax paper that has been lightly dusted with caster sugar to prevent sticking. Allow 30 minutes for the meringue to completely cool before attempting to fill or roll it into the roulade shape.
- 3. FILLING: You may use prepared lemon curd, lemon pudding for pie filling, or you may make your own curd. If you use prepared lemon pie filling, it will take 1/2 what is required for a 9" pie or 1/2 package prepared. Slice fresh strawberries extremely thin for layer 2, set aside. Whip heavy cream in your mixer at high speed while adding 1/4 cup of sugar by teaspoons until desired consistency is achieved. Whipped cream should be thick and dense for this recipe. Hint: 36% cream or higher works best. In the U.K., they use "double cream" which is about 42% cream compared to our U.S. 36% old fashioned heavy whipping cream.
- 4. ASSEMBLY: Remove the top wax paper layer from the cooled meringue. Drop lemon curd by spoonfuls (about 8 tablespoons) and then gently spoon this evenly across the meringue surface. Add sliced strawberries. Drop whipped cream by spoonfuls and smooth in the same manner as the lemon curd.
- 5. ROLLING: With the bottom sheet of wax paper, move the meringue toward you and fold over the first two inches to start the rolling process. Always roll with the paper, do not remove it. You are removing the paper as you roll the dessert. Gently roll the dessert end over end until it resembles a jelly roll with one turn left. Grab your serving platter and lift the roulade onto the plate. When the roulade is on an even plate surface, complete your final turn and discard the wax paper.
- 6. This can be made up to one day prior to serving. This photo was taken after it had chilled just one hour. I suggest 4 hours to chill and set before serving.
STRAWBERRY MERINGUE ROULADE
Categories Milk/Cream Egg Dessert Bake Strawberry Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 400°F. Line 15 x 10 x 1-inch baking sheet with waxed paper, extending 2 inches over ends of pan. Butter waxed paper. Beat egg whites in large bowl until soft peaks form. Gradually add 1 1/4 cups sugar, beating until meringue is stiff and shiny.
- Spread meringue evenly in prepared baking sheet. Bake until pale golden, about 8 minutes. Reduce oven temperature to 325°F. Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer. Remove baking sheet from oven. Run knife around pan sides to loosen meringue. Turn out onto sheet of waxed paper. Carefully peel off waxed paper. Cool meringue 25 minutes.
- Whip cream and vanilla in medium bowl to stiff peaks. Mix sliced strawberries and preserves in another medium bowl. Spoon strawberry mixture over meringue, leaving 1-inch border on all sides. Spread whipped cream over strawberry mixture. Starting at 1 long side, gently roll up meringue jelly-roll style, enclosing filling. Place roulade, seam side down, on platter. Refrigerate at least 1 hour and up to 4 hours.
- Dust roulade with powdered sugar. Cut into slices. Transfer to plates. Garnish with whole strawberries, if desired. Serve roulade chilled.
BEST STRAWBERRY LEMONADE EVER
Strawberry lemonade is a very refreshing drink and this is my version of the best one ever! So refreshing on a hot summer day! Serve chilled.
Provided by Noemi - No way is she a
Categories Drinks Recipes Lemonade Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.
- Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.
- Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 39.6 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 9.1 mg, Sugar 36 g
STRAWBERRY MERINGUE ROULADE
Impress your dinner guests with this elegant dessert from the Ballyseed Castle Hotel, Tralee, Ireland. Recipe can be halved.
Provided by Millereg
Categories Dessert
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 400°F.
- Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
- Grease the parchment paper with shortening.
- Beat egg whites in large bowl until soft peaks form.
- Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny.
- Spread meringue evenly in prepared baking sheet.
- Bake until pale golden, about 8 minutes.
- Reduce oven temperature to 325°F.
- Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
- Remove baking sheet from oven.
- Run knife around pan sides to loosen meringue.
- Turn out onto sheet of parchment paper.
- Carefully peel off parchment paper.
- Cool meringue 25 minutes.
- Whip cream and vanilla in medium bowl to stiff peaks.
- Mix sliced strawberries and preserves in another medium bowl.
- Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
- Spread whipped cream over strawberry mixture.
- Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
- Place roulade, seam side down, on platter.
- Refrigerate at least 1 hour and up to 4 hours.
- Dust roulade with powdered sugar.
- Cut into slices.
- Transfer to plates.
- Garnish with whole strawberries, if desired.
- Serve roulade chilled.
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- For the meringues, preheat the oven to 180C/160C Fan/Gas 4. Line a large baking sheet with non-stick baking paper or a silicone mat.
- Whisk the egg whites in a clean, glass bowl using an electric hand whisk until stiff peaks form when the whisk is lifted out. Gradually add the sugar, one spoonful at a time, and whisk well between each addition.
- Spoon the mixture onto the lined baking sheet, creating a 35x25cm/14x10in rectangle, and smooth the surface. Sprinkle with most of the lemon verbena. Bake for 8 minutes, or until golden brown.
- Lightly dust a sheet of baking paper with caster sugar. Allow the meringue to cool slightly before turning it out onto the baking paper, lemon verbena side down.
- For the filling, put 200g/7oz strawberries in a blender and blend until smooth. Pass the mixture through a sieve into a bowl to remove the seeds.
- Lightly whisk the cream in a large bowl. Stir in the strawberry sauce and 100g/3½oz of the remaining strawberries. Spread the strawberry cream evenly over the meringue.
- Decorate the top of the roulade with the remaining strawberries and lemon verbena leaves and dust with the icing sugar.
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