Strawberry Lemon Meringue Roulade
A lighter alternative to pie; you don't have to fret over the cream and sugar when you have skipped the fattening crust! Enjoy!
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- 6 large
- egg whites
- 1 c
- caster sugar
- 12 medium
- fresh strawberries, sliced thin
- 1/2 pkg
- lemon curd pie filling (or make your own)
- 1 pt
- heavy cream, cold
- 1/4 c
- caster sugar
1MERINGUE: Whisk together 6 large egg whites to soft peaks then gradually add caster sugar by teaspoons until all is combined and stiff peaks form. Finger test the meringue to ensure it is free of sugar granules. If the texture is grainy, you must continue whisking until the mixture feels silky between your fingers.
2BAKING THE MERINGUE:
Line a cookie sheet or jelly roll pan with wax or grease-proof paper. Let the paper extend 2-3 inches beyond the pan lip (you will use this to flip the meringue later). Lightly grease the wax paper with vegetable oil using a paper towel, cover all areas with a light veil of oil.
Spoon the mixture onto the grease proof paper, smoothing with a spoon and working the meringue level and to all four corners of the pan. Your meringue will not be smooth but it should be evenly distributed with uniform thickness and in the shape of your pan. Bake at 300 deg F (150 deg C) for 25 minutes. Remove promptly from oven. Do not overbake. Flip the meringue onto another sheet of wax paper that has been lightly dusted with caster sugar to prevent sticking. Allow 30 minutes for the meringue to completely cool before attempting to fill or roll it into the roulade shape.
You may use prepared lemon curd, lemon pudding for pie filling, or you may make your own curd. If you use prepared lemon pie filling, it will take 1/2 what is required for a 9" pie or 1/2 package prepared.
Slice fresh strawberries extremely thin for layer 2, set aside.
Whip heavy cream in your mixer at high speed while adding 1/4 cup of sugar by teaspoons until desired consistency is achieved. Whipped cream should be thick and dense for this recipe. Hint: 36% cream or higher works best. In the U.K., they use "double cream" which is about 42% cream compared to our U.S. 36% old fashioned heavy whipping cream.
With the bottom sheet of wax paper, move the meringue toward you and fold over the first two inches to start the rolling process. Always roll with the paper, do not remove it. You are removing the paper as you roll the dessert. Gently roll the dessert end over end until it resembles a jelly roll with one turn left. Grab your serving platter and lift the roulade onto the plate. When the roulade is on an even plate surface, complete your final turn and discard the wax paper.