We’ll have to wait for next summer to try this recipe.
Maia's Sugar buzz summer meringe roulade
This was a great treat in the summer, lovely fresh strawberries from the garden and few sprigs of mint to finish it off
- 200g Caster Sugar
- 4 eggs separated
- 1tsp cornflour
- 1tsp White Wine vinegar
- Punnet of Strawberries cut int small pieces
- Vanilla Ice Cream
- 2xtbsp Nutella
- 1xtbspPlain Yogurt Optional
- Tiny Bit of red food colouring
- Sugar Sprinkles
1.Line swiss roll size baking tray with parchment
2.Place egg whites in a large bowl and whisk with electric hand whisk until they are white & fluffy
3.Start adding in sugar, dessert spoonsful at a time, until the mixture is thick & glossy.
4.Finally, whisk in cornflour and vinegar, and swirl through red food colouring
5.Spread mixture into the swiss roll tray until it is nice and even, sprinkle sugar sprinkles on top.
6.Place in pre-heated oven and bake @160c for 20 min’.
7.Remove from oven and turn upside down onto a clean tea towel. Remove parchment and allow to cool completely.
8.To finish Mix little yogurt with Nutella and blend.
9.Place scoops of ice cream quarter of the way down along the short end and sprinkle strawberries on top and dollops of Nutella, Now start to roll up the meringue with the tea towel which will help to keep its shape. Leave in freezer for 30 min to chill quickly and so the ice cream does not melt.
10.Serve by Cutting into slices, do not leave too long in the freezer as the strawberries will start to freeze
Maia Came up with this recipe when entering a virtual bake off competition when the schools were closed, definitely a sweet tooth dessert for the kids.