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Wednesday, 1 July 2015

Summery Strawberry Roulade with Basil

Summer Strawberry Roulade with Basil & Mascarpone

This little beauty was a first for me.  Despite loving all things meringue I'd never made a roulade until the other week, thinking it was difficult.  How wrong was I!!  It truly isn't difficult.  Once you've got your meringue made, it's a quick bake in the oven to allow it to become soft and marshmallowy, and a quick roll up with cream and fruit once cold.  Super easy; and incredibly tasty!


Summer Strawberry Roulade with Basil & Mascarpone

For some reason I thought I had a swiss roll tin in the cupboard!  Well you know what thought did!!  I must have dreamed it!  So I went to plan B and used a flat side-less tray lined with greaseproof paper marked with the dimensions I wanted.  So all was not lost, and to be honest it was just as easy and probably even better because I was able to sample the meringue trimmings when I neatened the edges!!  Chef's perks and all that!   Anyone could have thought I planned it that way!  Who me? ;-) 

We made this one Sunday morning to take with us to my folks.  And the verdict?  Scrummy.  Gorgeous.  Delicious.  More please!  The roulade didn't last long once we arrived at my folks.  We must be related to gannets!

Summer Strawberry Roulade with Basil & Mascarpone

Now, you may have noticed that I'm now incorporating the Yummly button on Only Crumbs Remain recipes; so as you know, simply click that little button if there's a recipe that you like and the clever people at Yummly will then save your clicked recipes for you so that you have a central place for all of your on-line 'want to make' recipes!  As a side note, should anybody not be familiar with Yummly, you will need to register with them  in order to sign in and save your recipes.  But it's super quick and easy.  Yummly has oodles of recipes brought together from around the world by a whole host of different food writers.

So if you like it, click on the Yummly button!  I've placed the Yummly button in 3 places:  just beneath the post title; at the head of the recipe next to the recipe name; and alongside the share buttons at the bottom of the post.

And should you love the strawberry and basil combo, why not try our Griddled Peaches with Macerated Strawberries and Basil.  Divine!






This recipe has been shared with:
  • Fabulous Foodie Fridays hosted by Dannielle at Zamamabakes, Lucy at Bake, Play, Smile and Lauren at Create, Bake, Make.
  • Food Porn Thursdays hosted by Becky at Cuddle Fairy, Trista at Domesticated Momster and Rod at Modern Dad Pages.
Cuddle Fairy

#CookBlogShare


Summer Strawberries Roulade Yum
Yield: 8 portions
Difficulty: Easy
Freezable: N/A
Time: prep time  about 10-15 minutes; cook time 16 minutes

Equipment:
Swiss Roll Tin (33cm x 23cm) or large flat tray.
Ingredients:
For the Meringue
4 egg whites
225g caster sugar
1 tsp corn flour, sieved
For the cream
150ml double / whipping cream
150ml mascarpone 
icing sugar, sieved, to taste
For the Strawberry Filling
approx. 225g strawberries, cleaned, hulled & cut into 4 or 6 chunks depending on their size.
1-2 basil leaves, hand torn finely
For the Macerated Strawberries
225g strawberries, cleaned, hulled & sliced 1/4" thick
1/4 - 1/2 tbsp. granulated sugar
1/2 tsp balsamic vinegar
3 - 4 medium basil leaves, hand torn finely

Method:
1.  Line the swiss roll tin, or flat tray with grease proof paper.  If you are using a flat try, measure out an oblong shape, around 33cm x 23cm, onto your greaseproof paper to use as a guide for the shape of the meringue.  Turn the grease proof paper over so that the pencil lines are not touching the meringue.

2.  Pre-heat the oven to 200c / 180 Fan / Gas 6.

3.  Make the meringue. Place the egg whites in a large scrupulously clean bowl.  Beat the egg whites until thick using a stand mixer, hand held electric whisk or balloon whisk.  Add the caster sugar a spoonful at a time and beat again.  The mixture will become even thicker and glossy.  Carry on adding the sugar until it has all been incorporated.  The meringue should be thick enough for you to invert the bowl without it tipping out!  Add the corn flour and whisk in.

4.  Tip the meringue onto your chosen tray and spread it out until level and sat into the corners well.

5.  Place in the oven & bake the meringue for 9 minutes.  Reduce the oven temperature to 160c / 140 Fan / Gas 4 and bake for a further 7 minutes.

6.  Place a clean tea towel onto the work surface.  Lay a sheet of grease proof paper over the top.  Remove the meringue from the oven and invert onto the prepared greaseproof paper.  Gently peel off the greaseproof paper from the base of the meringue.  If you used a flat tray to bake your meringue on you may want to trim the edges of the meringue to neaten. Leave cool for 1-2 hours.

7.   Meanwhile prepare the cream.  Whip the double / whipping cream in a large bowl until almost ready. Add the mascarpone and whip a little more until nice and thick.  I tend to do this by hand with a balloon whisk to avoid the risk of over whipping in a machine.  Add icing sugar to taste, a teaspoon at a time, mix to combine.

8. Once the meringue has cooled, place most of the cream onto the meringue leaving a 2cm margin clear of cream on the short side nearest to you  and 1cm margin from the furthest short edge.  Top with strawberries, distributing them evenly.  Scatter with a little finely torn basil leaves.

9.  Roll the meringue from the short side nearest to you.  Use the greaseproof paper and tea towel to help with this.  Don't worry if it cracks a little.

10.  Keeping the meringue on the greaseproof paper, transfer to a sheet of tinfoil and wrap fairly tightly.  Place in the fridge until you are ready to serve.

11. Prepare the macerated strawberries.  Place the berries in a bowl with the sugar, stir to combine.  Add the balsamic vinegar and mix again.  Set aside for 30 minutes to allow the strawberries to create a little juice.  Avoid leaving them for longer than 90 minutes as the berries will have broken down too much.

12.  Dust with a little icing sugar and serve with the macerated strawberries and any remaining cream.

Enjoy!


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16 comments:

  1. This looks amazing!! I would also think it would be difficult to make but it seems okay, totally need to get trying! x

    Jasmin Charlotte

    ReplyDelete
    Replies
    1. Thank you Jasmin Charlotte. I had visions of it cracking big time when I rolled it, but (I believe) because the meringue has been cooked quickly it's much softer than a pavlova meringue so easier to handle.
      Ooh yes, do give it a try. Let me know how you get on.
      Thanks for popping by to read.
      Angela x

      Delete
  2. I've never dared make a roulade, but they are delicious and like this, look stunning! I have loads of strawberries that I've grown, so I'm doing loads of strawberry recipes at the moment. This is going on the list, we're having a BBQ at the weekend *fingers crossed* and I'm having a go at your Griddled peaches and strawberry, as there is a few of us a roulade too doesn't sound like too much :D
    Hey have you tried vegan meringues? I was fascinated with the idea so had a go the other day. Who honestly thought, 'Oh I'll just drain these chickpeas, save the liquid, whizz it up and make meringues with it'!? They work, how I'm not sure, but certainly helps when I'm making desserts for my brothers girlfriend! :)

    Enjoy your weekend! ;)

    ReplyDelete
    Replies
    1. Hey! Somebody's trying one of my recipes! Fist Pump!! ;-) Do let me know how you get on with the peaches on the BBQ - I feel sure they'd work but only tried them on the George Foreman Grill!
      Yeah, I read about the vegan meringue last wk and then I noticed you'd mentioned it on twitter yesterday (?), like you say - how do people think "I'll whizz this chick pea liquid up and make a meringue!" Bizarre! It wasn't me, as I hate chickpeas - strong word but I do! Though I may just have to buy a tin and try this new 'meringue'! I wonder if it works with other tinned bean liquid?! You could do the chick pea meringue version for the roulade if your brother's girlfriend is coming to the BBQ. You can make the roulade a good couple of hours before folk arrive and keep it wrapped in the fridge to no detriment.
      I harvested loads more of our strawberries yesterday, just gorgeous eating them straight off the plant in the heat of the day!
      Have a great BBQ Mands, hope the weather holds for you.
      Thanks for popping by to read
      Angela x

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  3. This looks fantastic! One I have to try. Refreshing summer dessert. #foodpornthursdays

    ReplyDelete
    Replies
    1. Thank you Jessie! Ooh yes, do try. Let me know how you get on.
      Thanks for popping by to read.
      Angela x

      Delete
  4. Absolutely Fabulous!!! What a beautiful Blog lady!!! Saving this recipe for sure! Love strawberries so much so this is right up my alley!!! Have a super lovely day!!!

    livingoncloudandreanine.blogspot.com

    ReplyDelete
    Replies
    1. Thank you so much Andrea! There's still a lot of things I want to incorporate and tweek - but there's just not enough hours in the day! It'll get there eventually, wherever 'there' is! :-)
      Fresh, in season strawberries are just the best aren't they!
      Thanks for popping by to read.
      Angela x

      Delete
  5. No wonder there was none left and your folks wanted more 😋 yummy! Thanks for linking up with #foodpornthursdays.

    ReplyDelete
    Replies
    1. Thank you; though it can be said that my folks do have a 'healthy' appetite! But it was definitely yummy :-)

      Delete
  6. That's funny! I have just discovered the strawberry and basil combo and have been using it a lot!! This looks fabulous x

    ReplyDelete
    Replies
    1. :-) Don't you always find that once you've learnt something or become aware of something, you tend to come across it numerous times. You'll have to try peaches with basil next.
      Thanks for popping over to read Vicki.
      Angela x

      Delete
  7. I have never dared to do a roulade but you have me convinced to have a go. We love pavlova here so I think it will be this I try next time. Thanks Angela.

    ReplyDelete
    Replies
    1. Ooh, yes do have a go Clare, especially if your family are meringue lovers. I was hesitant at first, thinking it would crack and crumble on me when I tried to roll it, but because it's a different sort of bake to making a pavlova (even though they are obviously both meringue), it rolled up really easily.
      Do let me know how you get on with you roulade.
      Thanks for reading
      Angela x

      Delete
  8. Looks delicious and summery! Yum! #CookBlogShare

    ReplyDelete
    Replies
    1. Thank you Hayley, it didn't last long so it must have been good ;-)
      Thanks for popping over to read
      Angela x

      Delete

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