Almond Meringue Roulade with Berry Coulis |Healthy Chef Recipe

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Ingredients:

• 4 large egg whites (at room temperature)

• 1 tsp cornstarch

• 1 tsp lemon juice

• 1 tsp vanilla extract

• 1 tsp white vinegar

• 2 tbsp caster sugar (for the coulis)

• 2 tbsp powdered sugar (for the filling)

• 200ml double cream (chilled)

• 50g flaked almonds (toasted)

• 150g mascarpone cheese (chilled)

• 150g mixed berries (strawberries, raspberries, blueberries)

• a pinch of salt

• powdered sugar (for dusting)

• strawberry gelato (optional)

• 200g fresh strawberries (hulled and sliced)

• extra fresh blueberries and one strawberry for plating

• 225g caster sugar (for the meringue)

DETAILS:

• PREP TIME: 25 minutes

• COOK TIME: 15 minutes

• TOTAL TIME: 40 minutes (+ cooling time)

• SERVINGS: 2-3 hearty portions

• DIFFICULTY: moderate

• PAIRING SUGGESTION: pair with a chilled glass of prosecco, a light moscato, or a refreshing iced hibiscus tea.

Recipe:

1. Prepare the Meringue: Preheat oven to 160°C (140°C fan). Line a 33x23cm Swiss roll tin with baking parchment. In a large, clean bowl, whisk the egg whites and salt until stiff peaks form. Gradually whisk in the caster sugar, one tablespoon at a time, until the meringue is thick, glossy, and the sugar has dissolved. Gently fold in the oțet and cornstarch.

2. Bake: Spread the meringue evenly into the prepared tin. Sprinkle over the toasted flaked almonds. Bake for 15-20 minutes until lightly browned and firm to the touch. Let it cool in the tin for 5 minutes.

3. Turn Out: Place a sheet of baking parchment over a wire rack and dust generously with powdered sugar. Carefully invert the meringue onto the powdered parchment and peel away the lining paper. Allow to cool completely.

4. Make the Filling: Whisk the double cream, mascarpone, powdered sugar, and vanilla together until stiff peaks form.

5. Assemble: Spread the cream evenly over the cooled meringue, leaving a small border around the edges. Scatter the sliced strawberries over the cream.

6. Roll: Starting from one of the long edges, use the parchment paper to help you roll the meringue tightly into a log. Wrap it in the paper and chill for at least 30 minutes before serving.

7. Make the Coulis: Combine the mixed berries, sugar, and lemon juice in a small saucepan. Simmer over low heat for 5-7 minutes until the berries break down and the sauce thickens. Strain through a fine-mesh sieve to remove seeds (optional).

8. Serve: Slice the roulade and place on a plate. Spoon the berry coulis around the base, garnish with fresh blueberries and a strawberry half. Add a scoop of strawberry gelato if desired.f

SHOP THE TOOLS FOR THIS

RECIPE

• PREP: [NON-STICK SWISS ROLL TIN] — DISCOVER the ideal shallow depth and surface needed to bake a perfectly rectangular almond meringue that rolls without cracking. https://amzn.to/3PEL9O3

• PREP: [ELECTRIC HAND WHISK] — DISCOVER the power required to reach stiff, glossy peaks for your meringue while ensuring the almond flour is folded in gently. https://amzn.to/4sQsTje

• PREP: [SILICONE BAKING MAT] — DISCOVER the secret to an effortless release, allowing you to peel away the base from the delicate meringue roulade with total confidence. https://amzn.to/4dba4CC

• PREP: [FINE MESH CHINOIS SIEVE] — DISCOVER the professional technique for straining your berry coulis to achieve a vibrant, seedless, and silky-smooth finish. https://amzn.to/47p6YY4

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