Roulade with Fresh Strawberries and Mascarpone
- 8 egg whites
- 1 ¼ cup caster sugar
- 2 tsp vanilla essence
- 2 tsp cornflour
- 2 tsp vinegar
- 2 T extra caster sugar or cornflour
- 200g mascarpone
- 100mls fresh cream, whipped
- 1 cup strawberries, pureed.
- 1 tsp lemon zest
- Icing sugar for dusting
Preheat oven to bake (not fan) at 170 C.
In a large bowl beat the egg whites until they foam and then begin to stiffen. Add the caster sugar one spoonful at a time, whilst beating, until the mixture is thick and glossy. Add the vanilla essence, cornflour and vinegar towards the end of the beating.
Line a sandwich tin or oven dish with baking paper and grease lightly. Spread the meringue in a smooth layer onto the paper. Bake for 20 minutes, remove and allow to sit for 2-3 minutes to cool slightly.
To assemble: Sprinkle the top with icing sugar then another piece of paper. Flip over and carefully remove the cooking paper that lined the tin. Now re-roll the meringue onto itself. The ‘log’ can now be left to cool and ready to fill. Overnight is fine.
Mix mascarpone with fresh whipped cream until smooth and stir in the strawberry puree. Stir through lemon zest.
Carefully unroll the meringue and spread cream/fruit cream mixture. Re-roll, taking it off the baking paper as you do. Transfer to a serving plate and dust with icing sugar. Serve in slices.
2012 Tohu Nelson Pinot Rose