Eton mess roulade

Eton mess roulade

Tamsin Burnett-Hall

Serves 8 | prep 30 mins | total time 1 hr, plus cooling

Ingredients

• 4 large egg whites
• 225g caster sugar
• 1 tsp cornflour
• 1 tsp white wine
• vinegar or lemon juice
• 2 tbsp icing sugar, to dust

For the filling

• 400g strawberries
• 1 tbsp icing sugar
• 300ml whipping or double cream
• 4 mini meringue shells to garnish, optional

1. Preheat the oven to 160°C, fan 140°C, gas 3. Line a 33 x 23cm Swiss roll tin with enough baking paper to stand about 4cm high at the sides.
2. Whisk the egg whites to stiff peaks in a large mixing bowl, using an electric whisk or mixer. Gradually add the sugar, a spoonful at a time, beating well between each addition, until you have a smooth, glossy and stiff mixture. Beat in the cornflour, vinegar or lemon juice, and a tiny pinch of salt.
3. Spread the meringue out evenly in the tin. Bake in the oven for 25-30 minutes until it has a light golden crust. Leave to cool in its tin for 5 minutes (it will deflate a bit). Put a large sheet of baking paper on the worktop and dust with the icing sugar. Turn the meringue out onto the paper and leave to cool, with its lining paper still in place.
4. Keep back 4 small strawberries for the top, then chop the rest and mix with the icing sugar. Leave to macerate for 5-10 minutes, to bring out the flavour.
5. TipDouble the amount of macerated strawberries if you’d like extra to spoon over the roulade when serving.
6. Whip the cream until fairly firm but still soft enough to spread easily. Peel away the lining paper from the meringue and spread with most of the cream, leaving a 3cm border free along one long side, but spreading all the way up to the other edges. Spoon the strawberries evenly over the cream. Keep the rest of the whipped cream chilled, to decorate the top.
7. Using the paper to help you, roll up the roulade like a Swiss roll, towards the cream-free long side. Leave the roulade wrapped up in its paper and chill for 2-3 hours to set before serving.
8. To serve, unwrap the roulade and transfer to a serving platter. Spoon the reserved cream along the top of the roulade and top with the mini meringue shells and the reserved strawberries, halved. Dust with extra icing sugar if you like, and slice with a serrated knife.

Source     https://www.sainsburysmagazine.co.uk

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