My boyfriend is brilliant, and knows how to make a strawberry meringue roulade, without any help from me... I feel proud, but also a little jealous that he's reasonably adequate in the baking department - that's supposed to be my thing!
This recipe makes a really yummy meringue, squidgy in the middle, with a good crunch from the almonds.
4 medium egg whites
1 tsp lemon juice
225g caster sugar
1 tsp cornflour
Some flaked almonds
Some strawberries, chopped
Whisk the egg whites and lemon juice together until you have stiff peaks. It doesn't need to be totally stiff as if you were making proper meringues though.
Mix together the sugar and cornflour.
Whisk in the sugar mixture one spoonful at a time. You want the egg white mix to look thick, smooth, and gloss, but don't over-whisk.
Spread evenly into a roulade baking tin that you've lined with baking paper.
Sprinkle almonds on top.
Bake at 150C for about 45 minutes.
Turn meringue out of tin on to a piece of baking paper and allow to cool for about 15 minutes. Take the paper off and place on a cooling rack.
Once cool, whip some double cream - I never measure it, but used most of a 300ml tub of cream. Spread whipped cream on to meringue, sprinkle over the chopped strawberries.
Now, you're meant to roll from long edge to long edge, although sometimes I roll from short edge to short edge. The former gives you a longer sausage of roulade, meaning you get more slices out of it... however, the latter means you get less slices, but they're bigger slices...
Delicious. But it's best to feed a crowd - the boyfriend made it just for the two of us, and we kept the leftovers in the fridge, but with the strawberries this meant it leaked a bit. Best eaten on the day.