Friday, 25 July 2014

Summer Raspberry Roulade

Hello and Happy Friday! Or should I say Happy Fat Friday! I love Fat Friday's its sort of like TGIF, but about gorging yourself on food purely because its Friday. Or is that just me? Maybe its just be who goes "Yeah! Its Friday! Stuff my face with food!". Anyway, its recipe time.  
Nothing says summer like a roulade, and what works better with sweet sticky meringue and smooth cream? Tart summery raspberries, of course. I had this recipe written up and ready to publish but had a serious lack of pictures. There wasn't even a picture of the end product... So it sat in the drafts for about, oh I don't know, 2 years?

I remember making this for the first time in my pastry class, this was when the blog first started my gosh! Its a good dessert to use up any leftover egg whites and cream. Lots of different fruit can also be used, try a tropical version with pineapple chunks or try mixing a little cocoa powder in the whipped cream for a taste of chocolate.  

Recipe: Meringue (My own recipe)
4 egg whites
275g caster sugar
Lots of Whipped Cream (I whip about 500ml double or whipping cream.)
200g Raspberries
Electric mixer with the whisk attachment/Handheld whisk
Baking sheet lined with baking paper
Large palette knife
Clean teat-towel
1. Preheat the oven to 220c/200f/Gas Mark 7. Line the baking sheet with baking paper and set aside. 
 2. Whisk eggs whites to a soft peak. This should be white, foamy but still holding a peak.
3. Put your mixer on a low/medium speed and add the sugar gradually one tablespoon at a time every 10-15 seconds. This gives the time for the sugar to dissolve.
4 Once all the sugar has been incorporated, whisk for a further 2-3 minutes at a lower speed. The meringue should be stiff.
5. Spread onto a baking sheet using a palette knife and bake for 8 minutes until a pale golden colour. The reduce the heat to 160c/140f/Gas Mark 3 and bake for a further 15 minutes. 
6.Remove from the oven, the meringue should be firm to touch, not wet or soggy. Place on clean teatowl and remove from the baking paper. Set aside to cool
7.Meanwhile, whip the cream until it stands in stiff peaks. 
8. Once the meringue is cool, spread the cream over the meringue. Sprinkle some raspberries liberally.
9. The next part is a little tricky. Roll the meringue with the tea-towel to support the roll. This will keep you're fingers clean and will prevent it breaking.
What type of fruit would you put in your roulade? Want to share your Fat Friday foodie moment? Use the hashtag #fatfridays on Instagram and twitter or whatever the cool kids are using nowadays.
Have a good weekend and Happy Baking!
Bake On! Penny x
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