Berry Meringue Roulade
Ingredients:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 1 cup mixed berries (strawberries, raspberries, blueberries, etc.)
- 1 cup heavy Cream
- Powdered sugar for flouring
Berry Meringue Roulade
Preparation:
Preheat oven to 300°F (150°C). Line a 33 x 23 cm baking tray with baking paper, leaving an overhang on the sides.
In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
Add the granulated sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form.
Add cornstarch, white vinegar, and vanilla extract and mix gently until well combined.
Spread meringue mixture evenly on the prepared baking sheet and smooth with a spatula.
Bake in the preheated oven for 25 to 30 minutes or until meringue is lightly golden and crispy on top.
Remove the meringue from the oven and let cool in the pan for 5 minutes.
While the meringue is cooling, whip the whipped cream until stiff peaks form.
Carefully transfer the meringue to a clean kitchen towel dusted with powdered sugar.
Spread the whipped cream evenly over the meringue, leaving a border around the edges.
Sprinkle mixed berries on top of the whipped cream.
Carefully roll up the meringue starting from the short end. At this time, use a kitchen towel to lift and guide it.
Place the rolled meringue, seam side down, on a platter.
Dust with additional powdered sugar and garnish with additional berries if desired.
Let rest in the refrigerator for at least 1 hour before cutting and serving.
Prep time: 20 minutes | Bake time: 25-30 minutes | Cooling time: 1 hour | Total time: 1 hour 50 minutes | Servings: 8-10