It is tradition that we always have something with
strawberries for Moe’s birthday dessert.
Made one of our favourites
a Strawberry Meringue Roulade.
This is one of the few times I had to use
imported strawberries because local berries
were not available yet.
A long cool spring set everything behind by
3 or 4 weeks.
Raspbery or Strawberry Meringue Roulade
Fresh Strawberries, Sliced
4 large egg whites
1-1/4 cups of fruit/berry sugar (extra fine)
Beat egg whites until soft peaks form. Slowly added the sugar and
continue beating until the meringue is thick and shiny. To test
rub a little bit of the meringue between two fingers. If you can
still feel the grit of the sugar, keep beating.
Cover a 10 X 15 cookie sheet with parchment. Spread the meringue
evenly over parchment and bake in a 400 oven for about 8 minutes.
Meringue should be turning golden and the surface should be
starting to crisp up. Turn the oven down to 325 and bake for
another 8 minutes. Meringue should still be soft in the centre.
Remove from the oven and tip meringue on to a tea towel and peel
away the parchment. Let cool for about 20 minutes.
Spread with whipped cream, sprinkle sliced strawberries over the
surface and roll. Don’t worry if the meringue starts to crack a
little. Just keep rolling. Transfer to a platter and sprinkle with
2 cups whipping cream
pinch of salt
Whip the cream with the salt, sugar and vanilla until thick.