Tuesday 16 January 2018

andrew Rudd's meringue roulade

Andrew Rudd

Cooking time: 23 minutes

Serves six to eight.


12in x 8in Swiss roll tin

4 egg whites

225g caster sugar

250ml whipped cream

Strawberries, raspberries or fruit of choice

Mint leaves, to garnish

Icing sugar, to garnish


Pre-heat the oven to 180°C, or 160C if using a fan oven.

Line the Swiss roll tin with tinfoil and brush lightly with a non-flavoured oil, such as vegetable or sunflower oil. This stops the roulade sticking to the foil.

Beat the egg whites a little and then add the sugar and whisk until the mixture holds a stiff peak. Ensure that the bowl is clean, dust-free and dry. Spread the meringue mix gently over the Swiss roll tin with a palette knife or spatula.

Bake in the preheated oven for 20-25 minutes. Put another sheet of tinfoil on the work surface and turn the roulade on to it. Be sure to carefully remove the foil from the base. Allow to cool.

To assemble, spread the whipped cream over the base of the roulade. Reserve some to pipe on top.

Cover with a layer of fruit and roll like a Swiss roll, then transfer carefully to a serving dish. With a piping bag, pipe some rosettes of cream on the top and garnish with fruit and mint leaves.

Drench with icing sugar. Serve immediately or store in the fridge.

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