The Summer Fruit Meringue Roulade Recipe Stuffed with seasonal fruits, this delicious roulade makes an ideal dessert for a summer buffet.
10 x 14in (25 x 35cm) jelly roll pan
1 quantity meringue for roulade,
1 cup heavy cream
9oz (250g) mixed summer fruits (strawberries,
raspberries, cherries, blueberries), pitted, if
necessary, and coarsely chopped (see Baker’s Tip)
confectioner’s sugar, for dusting
1 Whisk the cream until thick but not stiff. Place the cooled roulade on a piece of parchment dusted with confectioner’s sugar.
2 Spread the cream over the unbaked side of the roulade with a palette knife. Sprinkle with the summer fruits. Roll the meringue up around the cream filling.
3 Place seam side down on a serving plate, cover, and chill.
4 Sift over confectioner’s sugar to serve. PREPARE AHEAD Make 3 days ahead and store, unfilled, in an airtight container.
Any soft fruits can be used to fill this summery dessert. The important thing is to cut them all to a uniform size, no more than ½–3⁄4in (1.5cm). This will stop the roulade from appearing lumpy when it is rolled up, with large chunks of fruit bulging through the meringue base.
|Summer Fruit Meringue Roulade|