Foodie Friday: Blackberry Meringue Roulade

meringue-roulade(Serves 8)

Ingredients:
200g Greek yogurt
200g fresh blackberries
140g caster sugar
4 large egg whites
1 tbsp sweetener
1 level tsp cornflour
A few drops of vanilla extract
1 level tbsp icing sugar, to dust

Method:
1. Preheat your oven to gas 4. Line a 20 x 30cm Swiss roll tin with baking paper.
2. Put the egg whites in a clean glass bowl. Beat with an electric hand whisk on a medium speed until they form stiff peaks. Turn the speed up to high and add the caster sugar a spoonful at a time, continuing to beat for 3-4 seconds between each addition. When all the sugar has been added, whisk in the cornflour until stiff and glossy.
3. Using a metal palette knife, spread the meringue over the Swiss roll tin and bake for 15-20 minutes, then set aside to cool. Meanwhile, whisk together the yogurt, vanilla extract and sweetener until smooth.
4. Turn the cooled meringue out onto a sheet of foil and carefully remove the baking paper. Spread over the yogurt mixture, scatter on the blackberries and roll up the meringue lengthways. Carefully transfer to a serving plate, dust with icing sugar and cut into eight slices.

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