Strawberry Meringue Roulade .
Crisp on the outside & soft on the inside! 😋 .
I used mary berry recipe for the meringue from @bbcfood then filled with whipped cream, drizzled strawberry jam & topped with more strawberries❤
Strawberry meringue roulade
Ingredients -5 large egg whites
-275g/10oz castor sugar -20g/2oz flaked almonds
For the filling
-1 & half cup sweetened whipped cream
-1/4 cup strawberry jam(add in 2 tablespoon water then warm & cool)
-Icing sugar for dusting
Preheat the oven to 200C/390F/Gas 6.
Line a 33cm X 23cm (13in x 10in) Swiss roll tin with greased non-stick baking paper.
Whisk the egg whites in a clean, large bowl with an electric mixer on full speed until very stiff.
Gradually add the sugar, one teaspoon at a time and, keeping the mixer on a high speed, whisk well between each addition.
Whisk until very, very stiff and glossy and all the sugar has been added.
Spread the meringue mixture into the lined tin and sprinkle with the almonds. Place the tin in the oven and bake for about eight minutes until golden.
Lower the temperature to 160C/320F/Gas 3 and bake for a further 15 minutes until crisp and firm to the touch.
Remove the meringue from the oven and turn almond-side down onto a sheet of non-stick baking paper.
Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.
Spread the whipped cream evenly on the meringue.
Drizzle the jam over the whipped cream.
Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential to keep the roll very tight.
Wrap in non-stick baking paper and chill before serving.
Serve dusted with icing sugar.