With Macerated Strawberries
Summer Strawberry roulade is a delightful summer dessert – Soft gooey meringue, mascarpone cream and strawberries quite literally rolled up into one spectacular dessert and served with macerated strawberries.
To me this dessert is the epitome of summer strawberries and cream with marshmallowy meringue - Just bring on the sunshine!
If you have not made a meringue roulade then you are probably in for a surprise. I know I was when I first made one. They are actually really easy to make!
I thought they may be a bit tricky, after all baking meringues can be a little hit and miss to get the timing and temperature just right, and so I put off attempting one for a while (and I have been to culinary school so not easily put off) but once I had given it a go there was no looking back. I think they are so much easier to make, than say for example, a pavlova, but the end result is just as delicious!
Make sure your bowl and whisk are scrupulously clean.
The most important thing to remember when making a meringue is that any hint of grease will inhibit the egg whites from whisking up to their full volume. This is why it is so important to make sure the bowl and whisk are spotless.
As my whisk is hung up in the kitchen I always give it a quick wash before using it in case it has picked up any grease from the air. I will also often give the bowl a quick wash too just in case.
If you drop a little egg white into the bowl, remove that with a spoon not your fingers any grease on your fingers can affect the volume of egg whites you get.
And unless you are a pro at separating the eggs it is a good idea to break the egg whites into a cup before adding to the bowl. That way if you get any yolk in the egg white you only waste the one egg white and not a whole bowl of them.
The meringue will be puffed up when it comes out of the oven but will sink back on cooling, this is normal. If you are making a meringue roll for the first time you might think this is not going to work! How can I roll up a meringue that has such a crisp outside successfully? But trust me it’s fine the meringue cracks but the crackled pattern this makes is part of the charm of this dish.
Strawberries always taste best in the summer when they are in season which is why I think of this as a summer dessert. That said if you find yourself with some out of season or just slightly tasteless imported strawberries this is an ideal dessert to make with them too. The strawberries are macerated with balsamic vinegar and basil which really brings out the flavour of the berries beautifully.
Macerated is the term for soaking fruit in liquid and sugar to soften and release the juices. Macerating is similar to marinating—the fruit also absorbs the flavors of the liquid as they soak.
Check out this post by serious Eats for more on How to Macerate Fruit
No – Meringue roulades are not suitable for freezing.
The meringue can be made up to a day in advance (store in an air tight container) but the dessert is best if it is filled and rolled just before required and no more than a few hours in advance. After this the dessert will still taste great but will lose some of the lovely crispy crunchiness of the meringue, which is part of what makes this dessert so good.
Yes, raspberries and cherries (pitted and halved or quartered) would work well. Indeed most soft fruits work well.
Absolutely. Macerated strawberries are delicious served spooned over ice cream, on top of a bowl of yogurt, with waffles or pancakes, and much more
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and if you can't get enough of meringue roulades once you have made this one, why not try my Pistachio, raspberry and lemon meringue roll or Coconut and pineapple meringue roll which you will find on my other recipe blog Recipes Made Easy.
How to make Summer Strawberry Roulade Step by Step
Summer Strawberry Roulade
- Swiss Roll Tin about 26 x 38cm (10½ x15in) or large flat tray.
- baking parchment
- 4 egg whites
- 225 g (8oz) caster sugar
- 1 teaspoon cornflour sieved
- 150 ml (¼pt / ⅔ cup) double cream (heavy cream)
- 150 ml (¼pt / ⅔ cup) mascarpone
- icing sugar sieved, to taste
- 225g (8oz) strawberries cut into 4 or 6 chunks depending on their size.
- 1-2 basil leaves hand torn finely
- 225 g (8oz) strawberries sliced
- 2 teaspoon golden granulated sugar
- ½ teaspoon balsamic vinegar
- 3–4 basil leaves hand torn finely
- Line the swiss roll tin, or flat tray with baking parchment. Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
To make the meringue
- Place 4 egg whites in a large scrupulously clean bowl. Beat the egg whites until thick and standing in soft peaks. Add 225g (8oz) caster sugar a spoonful at a time whisking continuously. whisk until stiff and glossy. Add the cornflour and whisk in.
- Tip the meringue onto the lined tray and spread level. Bake the meringue for 8 minutes. Reduce the oven temperature to 160℃ (140℃ fan)/350°F/gas mark 4 and bake for a further 8 minutes.
- Place a clean tea towel onto the work surface. Lay a sheet of parchment on top. Remove the meringue from the oven and invert onto the new sheet of parchment. Leave cool for 1-2 hours.
Make the filling
- Whisk 150ml (¼pt / ⅔ cup) double cream in a large bowl until begining to thicken. Add 150ml (¼pt / ⅔ cup)mascarpone and whisk to combine. Add icing sugar to taste, a teaspoon at a time, mix to combine.
- Once the meringue has cooled, gently peel off the parchment from the base of the meringue. Spread the cream onto the meringue leaving a 2cm (1in) margin clear of cream on the short side nearest to you and 1cm (½in) margin from the furthest short edge. Top with 225g (8oz)prepared strawberries, distributing them evenly. Scatter with a little finely torn basil leaves.
- Roll the meringue from the short side nearest to you. Use the greaseproof paper and tea towel to help with this. Don’t worry if it cracks a little.
- Keeping the meringue on the greaseproof paper wrap fairly tightly. Place in the fridge until you are ready to serve.
Prepare the macerated strawberries
- Meanwhile, place 225g (8oz) sliced strawberries in a bowl with 2 teaspoon sugar, stir to combine. Add ½ teaspoon balsamic vinegar and mix again. Set aside for 30 minutes to allow the strawberries to create a little juice. Avoid leaving them for longer than 90 minutes as the berries will soften too much.
- To serve, transfer the meringue to a serving plate, Dust with a little icing sugar and serve with the macerated strawberries.
- The meringue will become very thick and glossy. The meringue should be thick enough for you to invert the bowl without it tipping out!
- If you are using a flat tray, measure out an oblong shape, around 26 x 38cm (10 x 15in), onto your greaseproof paper to use as a guide for the shape of the meringue. Turn the parchment over so that the pencil lines are not touching the meringue.
- After baking, you may want to trim the edges of the meringue to neaten.
- whipping the cream – I tend to do this by hand with a balloon whisk to avoid the risk of over whipping.