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 ROULADE
Provided by Nick Malgieri
Categories Cake Milk/Cream Mixer Egg Dessert Bake Wedding Strawberry Summer Chill
Yield Makes 12 to 16 servings
Number Of Ingredients 12
Steps:
- 1 To make the filling, rinse the strawberries. Select 4 or 5 of the best berries to use for decoration and refrigerate them. Hull and slice the remaining berries. Combine the sliced berries with the sugar, kirsch, and lemon juice in a bowl and refrigerate for 1 hour.
- 2 Drain the berries, reserving the juice. In a medium bowl, whip the cream with the vanilla. Fold in the berries.
- 3 To assemble, remove the paper from the bottom of the gênoise and place the layer right side up on a clean piece of paper. Moisten the layer with the reserved strawberry juices. Spread with the filling and roll it up, wrapping it tightly in the paper. Place the roll in the freezer on a baking sheet while you prepare the meringue.
- 4 Preheat the oven to 400°F.
- 5 Whisk the egg whites and sugar in the bowl of an eclectic mixer, place over a pan of simmering water, and whisk until the egg whites are hot and the sugar is dissolved. Attach to the mixer and beat with the whip attachment on medium speed until cooled.
- 6 Place the cake roll on a baking sheet and cover with meringue, reserving a little meringue for decoration. Pipe several rosettes of meringue along the top. Dust the meringue with confectioners' sugar.
- 7 Place the cake on the center rack in the oven to color the meringue, about 1 to 2 minutes; turn the pan several times so the meringue colors evenly. Cool, then chill the roll.
- 8 Trim the ends of the cake on a diagonal. Slide the roulade onto a platter and decorate with the reserved strawberries.
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
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.
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- 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.
- 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.
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- Beat egg whites on medium speed until soft peaks form. Increase the speed to medium-high and slowly add the sugar until it's dissolved about 2-3 minutes. Then mix in vanilla.
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- Preheat the oven to 375F. Grease and line a 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.
- 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.
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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.
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- 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.
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