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Berry Meringue Roulade
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Lancewood Berry Meringue Roulade

Ingredients

Meringue:

6 egg whites , using large eggs
5 ml vanilla essence
2.5 ml white grape vinegar
325 ml castor sugar
125 ml flaked almonds

Berry jam:

500 g mixed berries
180 ml sugar

Filling:

500 g LANCEWOOD® Mascarpone

To finish:

mixed berries  - strawberries, raspberries, cherries or blueberries
toasted almonds
icing sugar  for dusting
A few mint leaves

Method

Meringue:
Preheat the oven to 175°C. Line a 24 cm x 35 cm baking sheet with baking paper.

Beat the egg whites until stiff peaks forms. Add the vanilla and vinegar. Add the sugar, two tablespoons at a time and beat well after each addition.

Spoon the meringue onto the prepared baking sheet and spread out evenly. Sprinkle the almonds on top and bake for 25 – 30 minutes until golden.

Remove from the oven and leave to cool completely in the pan.

Place a sheet of baking paper on top and turn over. Remove the baking paper from the bottom of the meringue and set aside.

Berry jam:
The berry jam can be made in advance. Boil the berries and sugar together until thick and the syrup coats the back of a spoon. Set aside.

Once the jam has cooled down and becomes too thick for spreading, simply add 1 – 2 tablespoons of hot water to make it more spreadable.

Filling:
Spread the berry jam on the bottom side of the meringue. Spread the mascarpone on top.

Carefully roll up into a roulade starting from one of the short sides using the paper to help you guide to roll. 

To finish:
Top with fresh berries of your choice, extra toasted almonds and dust with icing sugar.

Finish with a few mint leaves.

HINTS & TIPS:

  • Shortcut – Use berry jam of your choice instead of making your own.
  • For best results spread with berry jam and mascarpone as soon as meringue has cooled down and serve immediately.

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