Strawberry Meringue Roulade

• Ingredients
• Tips
• How to make Strawberry Meringue Roulade
• Assembling Strawberry Meringue Roulade
• Decorations
• Troubleshooting 
• Flavour Variations
• Pairing and serving suggestions
• FAQ

Ingredients

Egg Whites: Provide structure and stability to the meringue, creating a light and airy texture.

Caster Sugar: Sweetens the meringue and helps stabilize it, contributing to its volume and texture.

Cornstarch: Adds stability and helps maintain the shape of the meringue, preventing it from collapsing.

White Vinegar: Helps stabilize the meringue and improves its texture by maintaining moisture.

Vanilla Extract: Adds flavor to the meringue, enhancing its overall taste.

Heavy Cream: When whipped, it creates a rich and creamy texture for the filling, complementing the lightness of the meringue.

Confectioners’ Sugar: Sweetens and thickens the whipped cream while adding a smoother texture.

Fresh Strawberries: Contribute a burst of fresh fruit flavor and provide a delightful texture contrast to the creamy filling.

Tips

• Ensure the egg whites are completely free from any traces of yolk to achieve the best meringue consistency.
• Don’t overbake the meringue; it should be crisp on the outside and soft on the inside.
• Rolling the roulade while warm helps prevent cracking.
• Be gentle when folding the strawberries into the cream to maintain the texture.

How to make Strawberry Meringue Roulade

1. Prepare the Meringue:

• Preheat the oven to 300°F (150°C). Line a baking tray with parchment paper.
• In a clean mixing bowl, beat the egg whites until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, while continuing to beat until the meringue is thick and glossy.
• Gently fold in the cornstarch, white vinegar, and vanilla extract into the meringue.
• Spread the meringue evenly onto the prepared baking tray, forming a rectangle shape.

2. Bake the Meringue:

• Place the meringue in the preheated oven and bake for 20-25 minutes until the meringue is crisp on the outside and slightly golden.
• Once baked, remove from the oven and allow it to cool completely.

3. Prepare the Filling:

• In a bowl, whip the chilled heavy cream, confectioners’ sugar, and vanilla extract until it forms soft peaks.
• Gently fold in the sliced strawberries into the whipped cream mixture.

4. Assemble the Roulade:

• Carefully place a clean kitchen towel on a flat surface and sprinkle it with confectioners’ sugar.
• Once the meringue has cooled, carefully invert it onto the prepared towel. Gently peel off the parchment paper.

5. Add the Filling:

• Spread the whipped cream and strawberry mixture evenly over the meringue.

6. Roll the Roulade:

• Using the towel to help, tightly roll the meringue from one short end to the other, forming a roulade. The towel helps in creating a tight roll.

7. Chill and Serve:

• Transfer the roulade to a serving platter and refrigerate for at least 2 hours to set before slicing.
• Slice and serve the Strawberry Meringue Roulade, and garnish with additional sliced strawberries if desired.

Assembling Strawberry Meringue Roulade

1. Prepare the Work Surface:
   • Lay a clean kitchen towel on a flat surface and dust it lightly with confectioners’ sugar. This will prevent the meringue from sticking and help in rolling the roulade.
2. Invert and Peel the Meringue:
   • Carefully transfer the cooled meringue from the baking tray onto the prepared kitchen towel. Peel off the parchment paper gently, ensuring the meringue stays intact.
3. Add the Filling:
   • Evenly spread the whipped cream and strawberry mixture over the entire surface of the meringue, leaving a small border around the edges.
4. Rolling the Roulade:
   • Starting from one short end, use the kitchen towel to help lift and roll the meringue into a log shape. Roll it gently and tightly, using the towel to guide the roll and maintain its shape.
5. Chill Before Serving:
   • Transfer the rolled roulade to a serving platter, seam side down, and refrigerate for at least 2 hours or until it’s set. This helps the roulade maintain its shape and allows the flavors to meld together.
6. Optional Garnish:
   • Before serving, you can decorate the Strawberry Meringue Roulade with additional sliced strawberries or a dusting of confectioners’ sugar for an elegant presentation.

Decorations

1. Whipped Cream Swirls:
   • Using a piping bag fitted with a star tip, pipe small rosettes or swirls of whipped cream along the top of the roulade.
2. Fresh Strawberry Slices:
   • Arrange additional fresh strawberry slices on top of the whipped cream swirls for an attractive garnish. This adds color and freshness to the presentation.
3. Confectioners’ Sugar Dusting:
   • Lightly sift a small amount of confectioners’ sugar over the roulade just before serving. This adds a subtle sweetness and a beautiful finishing touch.
4. Mint Leaves (Optional):
   • For an extra touch of color contrast, add a few small, fresh mint leaves strategically placed around the roulade.

Troubleshooting

1. Cracked Meringue:
   • If the meringue cracks while rolling, don’t worry! You can cover it with whipped cream or extra strawberries when serving to conceal any imperfections.
2. Meringue Too Sticky:
   • If the meringue sticks to the parchment paper after baking, it might need a bit more time in the oven. Ensure it’s fully baked and crisp before removing it.
3. Difficulty Rolling:
   • If the meringue is too fragile and cracks while rolling, it might be slightly overbaked or too dry. To prevent this, ensure the meringue is baked just until it’s set but not overly crispy.
4. Runny Filling:
   • If the whipped cream and strawberry mixture are too runny, it might not hold its shape when rolling. Ensure the whipped cream is whipped to soft peaks before folding in the strawberries, and make sure the strawberries aren’t too juicy.

Flavour Variations

• Chocolate Lover’s Twist:
  • Add a hint of cocoa powder or finely chopped dark chocolate to the meringue mixture before baking. You can also incorporate cocoa into the whipped cream for a chocolate-infused filling.
• Berry Medley Roulade:
  • Experiment with mixed berries like raspberries, blueberries, or blackberries along with or instead of strawberries for a vibrant berry-filled roulade.
• Citrus Zest Infusion:
  • Add grated lemon or orange zest to the meringue for a citrusy twist. You can also include a thin layer of lemon or orange curd along with the whipped cream for added tanginess.
• Almond Essence Delight:
  • Incorporate almond extract or a sprinkle of finely chopped toasted almonds into the meringue mixture to impart a delightful nutty flavor.
• Coconut Cream Dream:
  • Replace a portion of the whipped cream with coconut cream and sprinkle toasted coconut flakes over the filling for a tropical twist.

Pairing and serving suggestions

• Fresh Berry Compote:
  • Serve alongside a homemade berry compote (made with strawberries, raspberries, or mixed berries) for an extra burst of fruity flavor.
• Whipped Cream or Vanilla Ice Cream:
  • Serve each slice with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream for added richness.
• Fresh Fruit Platter:
  • Accompany the roulade with a platter of assorted fresh fruits such as sliced kiwi, mango, or pineapple for a colorful and refreshing complement.
• Herbal Infusion:
  • Pair with a fragrant herbal tea like chamomile or a light-bodied white tea to balance the sweetness of the dessert.
• Dusting of Confectioners’ Sugar:
  • Before serving, lightly dust the plate with confectioners’ sugar for an elegant presentation.
• Accompanying Dessert Wines:
  • Pair with a sweet dessert wine like a Moscato d’Asti or a Riesling to enhance the fruity notes and complement the sweetness of the roulade.

FAQ

Q: Can I make the Strawberry Meringue Roulade ahead of time?

Yes, you can! The meringue base can be baked a day in advance and stored wrapped in parchment paper and plastic wrap. However, it’s best assembled closer to serving time to maintain the texture and presentation.

Q: Can I use frozen strawberries instead of fresh ones for the filling?

While fresh strawberries are preferable for their flavor and texture, thawed frozen strawberries can be used in a pinch. Ensure excess moisture is drained before incorporating them into the filling.

Q: How do I prevent the meringue from cracking while rolling?

Rolling the roulade gently but firmly when it’s warm helps prevent cracks. If cracks occur, it’s fine; you can conceal them with whipped cream or garnishes.

Q: Can I freeze the Strawberry Meringue Roulade?

It’s not recommended to freeze the assembled roulade as it can affect the texture. However, you can freeze the baked meringue separately, thaw it, then assemble it with fresh fillings.

Q: Can I use other fruits besides strawberries?

Absolutely! Experiment with various fruits like raspberries, blueberries, or a mix of berries for a diverse flavor profile.

Q: How can I store any leftovers?

Store any remaining slices of the roulade in the refrigerator, covered with plastic wrap, for up to two days. However, it’s best enjoyed fresh on the day it’s made.

Q: Can I prepare the whipped cream in advance?

Whipped cream tends to deflate over time. For the best results, it’s advisable to whip the cream just before assembling the roulade.