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Strawberry and Kiwifruit Meringue Roulade
4 large egg whites, preferably free range, at room temperature a pinch of salt 1 cup caster sugar 1 tsp cornflour 1 tsp boiling water icing sugar, for sprinkling Cream Filling 150ml cream 1 punnet strawberries, hulled and halved ½ cup toasted almond slivers 4-6 kiwifruit, peeled and diced, or ¼ cup passionfruit pulp
© Annabel Langbein Media
Heat oven to 170°C. Line a swiss-roll tin with greaseproof paper. Dip into cold water, shake off excess. Beat egg whites to soft peaks. Add salt and gradually add sugar until meringue is thick and glossy. Beat in cornflour and water.
Spread mixture in tin and bake for 8 minutes; reduce heat to 160°C and cook a further 5-7 minutes – the top should not be sticky. Remove from oven and cool. Tip meringue onto a board sprinkled with icing sugar.
To make filling, whip cream to soft peaks. Fold in remaining ingredients. Spread filling over meringue and roll up.
If you really want to go to town on the presentation, serve with vanilla custard and fruit puree made from raspberries rubbed through a sieve and sweetened with icing sugar. Decorate plate with diced fruit.
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