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Meringue Roulade Recipe

by Global Cookbook

Ingredients

1 tsp corn flour 1 tsp natural vanilla essence 1 tsp white wine vinegar 6 x egg white 8 ounce fine sugar 1 ounce toasted flaked almonds Filling

150 ml 35% cream 200 ml thick Greek lowfat yoghurt 1 Tbsp. icing sugar 8 ounce fresh blueberries 8 ounce strawberries

Directions

1. Preheat the oven to 300 degrees Fahrenheit Line a large rectangular baking tray with parchment paper and sprinkle with icing sugar. In a small bowl mix together the cornstarch, vinegar and vanilla essence.
2. In a separate, clean bowl beat the egg whites with a hand beater till stiff peaks form. Whisk in the sugar a Tbsp. at a time. Once the sugar is added, slowly add in the cornflour mix and beat till the mix is glossy and stiff. Pour the meringue mix onto the parchment paper and spread it around proportionately. Sprinkle the toasted almonds over the top. Bake the meringue in the oven for 40 to 50 min till it is crisp on the outside but still soft in the middle. Set aside to cold.
3. Filling:Meanwhile beat the cream till stiff. Add in the lowfat yoghurt and the icing sugar and fold them together. Cut the strawberries into halves or possibly quarters if large and fold half of them into the cream. Mix in half of the blueberries.
4. To Assemble:Lay out a clean tea towel and dust it with icing sugar. Turn out the meringue on to the cloth. Carefully peel off the parchment paper. Close to one end of the meringue and then down its length lay a generous quantity of cream and fruit across it, leaving half an inch at either side so which the filling does not squeeze out.
5. Using the tea towel, roll the meringue into a roulade and put it on a serving plate. Decorate with any extra cream and fruit and the remaining fruit. Serve with a fruit coulis.
6. Preheat the oven to 300 degrees Fahrenheit.

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