Ah summer. The time when summer berries are at their best (naturally). I try to eat fruit and veg which are in season as not only are they ten times tastier, they’re also cheaper! Bonus! If you want to find out what produce is in season now, click here.
Anyhoo, back to the star of the show here; the BERRIES. Any types of summer berries can be used here although I do find the classic combo of strawberry raspberry and blueberry nearly always does the trick. As I’ve said before, I always follow Darina Allen’s foolproof meringue recipe, as set out below. The general rule of thumb is one egg white to 2 oz of sugar.
Makes a large roulade which can feed anything from 5-10 people depending on how generous the slices are.
- 5 large eggs
- 10 oz (285g) caster sugar
- 3 punnets of mixed berries (strawberrys, blackberries, blueberries, raspberries etc..)
- 500 ml (1 pint) single or double cream
- Icing sugar to dust
- Redcurrants to decorate (optional)
Note: A food mixer is absolutely essential here. If you only have a hand beater the result may not be as successful and may take you the rest of eternity to whip up…..
- Preheat the oven to 170 degrees. Separate the egg yolks and whites. You could use the yolks to make my key lime pie. For the recipe click here. Put the whites and sugar into the mixer bowl and pop on the whisk attachment. Put the mixer on the highest setting and leave to beat for 10-15 minutes.
- Line a 33cm X 23cm (13in x 10in) Swiss roll tin with greased non-stick baking paper. You will know the meringue is ready when it has at least doubled in volume, is think and glossy and will stay put when held upside down (I’m always too much of a sissy to risk holding it over my head…)
- Spread the meringue evenly in the tin. I spread it so it has ridges lumps and bumps..this adds to the decorative quality aferwards. Place it into the 170 degree oven for 5-7 minutes then decrease the temperature to 150 degrees. I like a drier meringue which isnt too ‘marshmallow’ like in consistency. However, if you like it like this, bake it for a further 20 minutes. I bake mine for another 40-50 mins, which results in a crispier slightly chewier meringue.
- Remove from the oven and leave to cool.
- Beat the cream until its quite thick and stiff so it will hold when rolled- beware of the butter stage…Don’t overbeat!!
- Once cooled, invert the meringue onto a tea towel (I usually hold the tea towel tight to the surface so the meringue doesn’t bend when leaving its cooking vessel..). Peel the parchment off and ensure the meringue is upside down, on a free surface which plenty of space. Slather the meringue with cream and then sprinkle on the berries- both in even layers.I always leave about an inch at the start of the roulade where you’re rolling un-berried as it makes it easier to roll.
- Using the tea towel to keep the roll tight, start to fold the meringue up to form a roll, starting where the inch strip of just creamed meringue is. Keep slight pressure on the meringue as you use the tea towel to prod it into a nice roll shape. Once rolled transfer to your serving plate and cover loosely with a tea towel until ready to serve, in a chilled area.
- Once ready to eat, Place redcurrants on the top and generously sprinkle with icing sugar.
Et voile! Perfect summer berry roulade.