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Passionfruit and Strawberry Roulade
Melted butter, to grease
4 egg whites
1/2 cup raw caster sugar
1 teaspoon cornflour
1 teaspoon white wine vinegar
1 cup thickened cream
3/4 cup passionfruit pulp
1/2 cup strawberries, sliced
Icing sugar, to decorate
Preheat oven to 150°C. Brush base of a 25 x 30cm Swiss roll
pan with melted butter to grease. Line base and sides with non-stick baking
paper, allowing it to overhang.
Use an electric beater to whisk egg whites in a clean, dry
mixing bowl until firm peaks form. Add sugar a tablespoonful at a time,
whisking well between each addition, until just combined. Whisk for a further
2-3 minutes or until all the sugar dissolves, mixture is very thick and glossy
and a long, trailing peak forms when the whisk is lifted. Whisk in cornflour
and vinegar until just combined.
Spoon meringue mixture evenly into the lined pan and smooth
the surface. Bake in preheated oven for 25 minutes or until surface is golden.
Gently turn meringue out onto a piece of non-stick baking
paper. Peel baking paper carefully off base of meringue. Set aside for 10
minutes to cool.
Use electric beater to whisk cream until soft peaks form.
Fold in 1/4 cup of passionfruit pulp. Spread cream mixture over meringue,
leaving a 3cm border along far short side. Scatter strawberries evenly.
Roll
meringue up, beginning with closest short side.
To serve, dust with icing sugar, drizzle with remaining passionfruit and scatter extra strawberries.
Enjoy!
Eat sweet, be sweet :)
Eat sweet, be sweet :)
Recipe adapted from: http://www.taste.com.au/recipes/12482/meringue+roulade+with+passionfruit
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