STRAWBERRY, RASPBERRY AND PASSION FRUIT MERINGUE ROULADE
January 11, 2019
Hello everyone and Happy New Year!
We're back after a wonderful Christmas break with a delicious fruity meringue roulade recipe for you!
I don't know about you lot, but we've had a frankly ridiculous amount of chocolate over the festive period! There's still plenty lurking round the flat and honestly we have no plans to let it go to waste... but we did fancy something a little different! So while were not ready to give up on the sugar altogether, we fancied a much lighter, fresh and fruity something to brighten up our gloomy January.
We dreamt up with this passion fruit, raspberry and strawberry meringue roulade, and it is delicious! If you like a loaded fruity, creamy pavlova then this is definitely going to be up your street. The sweet meringue is diffused by fresh cream and loads of delicious passion fruit, strawberries and raspberries.
We've decided that January is absolutely not the time to go mega healthy and start depriving yourself of all the good stuff! January is rubbish enough as it is and the come down from Christmas only seems sadder without all the yummy treats and drinks! There is certainly no dry January in the Sharkett Sisters household!
Maybe we'll start in Feb...
Ingredients:
4 large egg whites
200g caster sugar
1tsp cornflour
1tsp lemon juice
icing sugar (to dust)
For filling and decoration...
300ml double cream
raspberry coulis
4/5 passion fruits
raspberries
strawberries
Pre-heat your oven to 160°C (140°C fan) gas mark 3 and line a large baking tray with greaseproof paper.
Start by whisking the egg whites until stiff but not dry, and then gradually whisk in the sugar one spoonful at a time until you have a thick and glossy mixture. Beat in the cornflour and lemon juice until well combined.
Spoon the meringue onto the prepared tray and spread out evenly smoothing the top as much as possible. Bake for around 25 minutes until a light golden crust forms.
Remove the meringue from the oven and leave to cool in the tray for 5 minutes. Dust a large piece of greaseproof paper with icing sugar and tip the meringue out golden side down. Leave the paper on the base of the meringue and leave to cool completely.
For the filling, whisk the double cream until it holds its shape and spread evenly onto the meringue. Chop your strawberries into small chunks, halve your raspberries and scatter both over the cream layer. Then spoon over some passion fruit seeds (as much or as little as you want) we used around 3 pomegranates. Finally, add a generous drizzle of raspberry coulis and you're ready to roll!
You will want to roll your roulade starting with one of the shorter edges, this will give you a much more pronounced swirl in the middle than if you were to roll along the long edge. Use the paper to help roll the meringue as tightly as you can. Don't worry too much about any cracks appearing, the nature of the meringue makes cracking highly likely!
Finish by decorating the top with extra fruit and a dusting of icing sugar.
We recommend serving in generous slices with an extra drizzling of raspberry coulis.
This is a real show stopper of a dessert and would be perfect for a dinner party, we would suggest keeping the roulade chilled and serving as soon as possible!
The three fruits make a divine combination and we love the little crunch you get from the passion fruit seeds. This roulade is a perfect way to brighten up your January in a fresh and fruity way!
Thanks so much for reading this post, we really hope you liked it!
Please let us know what you think, and feel free to leave your favourite flavours or bakes below, and we will be sure to give them a try!
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Antonia and Imogen x
