Are you looking for an easy summer dessert to make? If you’ve never tried a roulade then this recipe for a summer berry roulade is so easy to make (and delicious!). You can use raspberries, strawberries or any other summer berries you have.
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If you don’t fancy rolling the meringue into the roulade, you can make individual meringues instead and serve with a big bowl of whipped cream and another of fruit. This latter option travels easily and is a hit for picnics too.
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Summer Berry Roulade Recipe
- 4 large egg whites
- 225g / 8oz / ⅔ cup caster sugar
- 300ml / 10 fl oz / 1¼ cups double cream
- 150g / 5oz / ½ cup raspberries (keep a few back for decoration)
- 150g / 5oz / ½ cup strawberries halved (keep a few back for decoration)
- Mint leaves (optional)
- Pre-heat the oven to 160C (140C fan-oven) / 285F.
- Line your baking tray with baking parchment.
- Place the egg whites and the sugar into a bowl and beat with a mixer for about 10 mins until the mix is peaked. The peaks should be quite stiff.
- Tip the egg mixture onto the baking parchment and spread out over your tray. (If you are making individual meringues then spoon out individual-sized amounts. They will expand so leave enough room around them.)
- Bake for about 50 mins – we like ours still gooey in the centre!
- Whip your cream until it has soft peaks then mix in your berries (or other fruit).
- Spread the fruit and cream mix over your meringue and use the baking parchment to help you roll it over. Don’t be afraid – bits will crack and fall off, it just adds to the charm in my opinion!
- Decorate the top with berries and mint leaves.
Here’s our attempt that my kids helped me make! It didn’t last long!
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