Summer Fruit Meringue Roulade

The Summer Fruit Meringue Roulade Recipe Stuffed with seasonal fruits, this delicious roulade makes an ideal dessert for a summer buffet.

Special equipment:
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
Summer Fruit Meringue Roulade
Holiday Recipes
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