The Easter long weekend has been a little full on the indulgence side.
We had a punnet of strawberries and raspberries that were being neglected in the fridge so I decided to make this one evening.
A strawberry roulade might look complicated but its really rather simple and you can whip it up very quickly and substitute any berries or fruit you have at home - kiwi fruit and granadillas are also great to add.
4 egg whites,
6 Large T castor sugar (I used normal white sugar - meringues seem to be quite forgiving),
250ml tub of whipping cream (this pudding was made in France and French cream doesn't a) like to be purchased in the first place - its a nightmare to find in the stores and b) doesn't like to whip even if it says so on the label...so I used one of those cans of whipped cream which I had never bought before but desperate times and all - it worked perfectly)
Punnet strawberries/assorted berries chopped.
Whip the egg whites until stiff and add the sugar a little at a time while still beating.
Next smooth the meringue mixture onto baking paper (I butter it to prevent any sticking) that is in a baking tray or oven proof dish.
Pop into the oven at about 150 Celcius for about 15-20 minutes. It will start getting brown on top but still be a bit spongy to touch.
Take it out and invert onto another sheet of baking paper that is on top of a dish cloth.
Once it has cooled, spread an even layer of cream over the top keeping about 2 centimetres away from the edges so when you fold it up all of the cream doesn't go oozing out.
At this stage you can add a thin layer of lemon curd before the cream - this adds a lovely zesty taste which cuts through the sweetness.
Then sprinkle with strawberries or your fruit.
Take one side of the baking sheet and slowly begin to roll it up like a Swiss Roll.
Et voila! Strawberry Roulade which always delights guests,
Use a few intact strawberries or fruit to decorate the edge of your serving platter (I had to settle for an olive bread board as there don't seem to be any platters in the house we are staying in but it added a rustic feel to it).