Recipe: Strawberry Meringue Roulade with Cointreau
1 Feb 2012
Serves 6 to 8
Ingredients
6 egg whites
150g caster sugar
1 level tsp of cornflour
1–2 tbsp icing sugar, for dusting
Cream filling
300ml double cream
½ punnet of fresh strawberries
1 tbsp icing sugar
1 tbsp Cointreau
Finely grated zest of one orange
Method
Preheat oven to 150°C. Prepare Swiss roll tin (33x20cm tin)—lined with baking parchment.
Whisk the eggs until stiff, using an electric mixer. Add one tablespoon castor sugar, whisk again
to form stiff but soft peaks. Fold in half of the remaining sugar and whisk until stiff.
Then quickly whisk in remaining sugar and cornflour. Spoon the mixture into the lined Swiss roll tin, make a level surface. Bake in pre-heated oven for approx 45 minutes. Cool, uncovered.
Prepare filling: Wash the strawberries, cut the tops off and slice (about six slices per strawberry, as it
should not be too thick). Place the strawberries in a bowl (keep a few aside for decorating top) and gently mix with the icing sugar, orange zest and Cointreau.
Cover and leave a half hour for flavours to blend. Whip the cream in the bowl until it forms soft peaks and spread evenly over the cooled meringue. Then evenly add the strawberry slices infused in Cointreau and orange zest.
Start to roll up from the shortest side. Arrange a few strawberries on top and dust wth icing sugar.