Strawberry Meringue Roulade

Fresh Strawberries, Sliced (or fresh Raspberries)
4 large egg whites
1-1/4 cups of fruit/berry sugar (extra fine)

Beat egg whites until soft peaks form. Slowly added the sugar and continue beating until the meringue is thick and shiny. To test rub a little bit of the meringue between two fingers. If you can still feel the grit of the sugar, keep beating.

Cover a 10 X 15 cookie sheet with parchment. Spread the meringue evenly over parchment and bake in a 400 oven for about 8 minutes. Meringue should be turning golden and the surface should be starting to crisp up. Turn the oven down to 325 and bake for another 8 minutes. Meringue should still be soft in the centre.

Remove from the oven and tip meringue on to a tea towel and peel away the parchment. Let cool for about 20 minutes.


2 cups whipping cream
Pinch of salt
Powdered sugar

Whip the cream with the salt, sugar and vanilla until thick.

Spread with whipped cream, sprinkle sliced strawberries over the surface and roll. Don't worry if the meringue starts to crack a little. Just keep rolling. Transfer to a platter and sprinkle with powdered sugar.