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#yummy #cake #roll

Strawbérry Méringué Roll


Ingrediénts

  • 75g strawbérries
  • 25g castér sugar
  • 4 égg whites
  • 225g castér sugar
  • 1 téaspoon corn flour
  • 1 téaspoon of white wine vinegar
  • 1 téaspoon icing sugar
  • Pink food coloring*
  • 300g strawbérries, 200g coarsely chopped, 100g, halved
  • 1 tabléspoon cordial elderflower
  • 1 tabléspoon icing sugar
  • 300 ml double créam
  • Squirty créam, to serve


Instructions*

  • Place thé strawberries and sugar in a saucepan over medium heat and stir until the sugar boils and dissolves. Remove from heat and pass through a fine sieve, then set aside to cool.
  • Preheat thé oven to 160 ° C, fan 140 ° C, gas 3. Line a Swiss baking pan with parchment paper.
  • Whisk the égg whites into firm peaks in the bowl of a stand mixer, then gradually add the sugar until a smooth and shiny mixture is obtained. Stir in cornstarch and vinegar.
  • Divide the meringué in three. Leave a white bowl then color the second light pink bowl and the third bowl a slightly darker pink.
  • Add the meringué in thirds along the mold then spread the meringue evenly. Bake in the oven for 25-30 minutes then leave to cool in the pan for 5 minutes. Put a large sheet of parchment paper on the work surface and sprinkle with icing sugar. Flip the meringue over the paper and peel off the liner, then let cool.
  • Mix the coarsély chopped strawberries with the elderflower cordial and whip the cream with the icing sugar until it is firm enough. Spread meringue with cream, leaving a 2 cm border free along a short side. Sprinkle the coulis on top of the cream and swirl in the cream with a cocktail stick. Distribute the strawberries evenly on the chilled cream to decorate the top.
  • Using thé paper to help you, roll the meringue like a Swiss roll, towards the short side without cream. Leave the meringue wrapped in its paper and put in the refrigerator to firm 2 hours before serving.
  • To servé, unpack the meringue and transfer to a serving dish. Pour cream over the top of the meringue and garnish with strawberries cut in half. Serve in slices.
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