How to Make British Strawberry Roulade

Strawberry Roulade is a classic British dessert and a popular pick during the summer season. It's made with fresh strawberries and topped with light meringue and whipped cream; you'll find it at many potlucks and picnics across Britain, and it's served as a seasonal dessert in restaurants as well. Here's how to make your very own Strawberry Roulade.

Difficulty: Moderate

Instructions

Things You'll Need:

• 4 large eggs
• 1 1/4 cups granulated sugar
• 1 1/4 cups chilled whipping cream
• 2 teaspoons vanilla extract
• 1/2 cup strawberry preserves
• 1 pound fresh strawberries, rinsed and sliced
• 15 x 10 x 1 jelly roll pan
• Waxed paper
• 1 tablespoon butter
• 1 large mixing bowl
• 2 medium mixing bowls
• Powdered sugar and mint leaves for garnish

1. Preheat oven to 400 degrees.

2. Line the jelly roll pan with waxed paper and coat with melted butter.

3. Separate eggs to remove the yolks. Beat the egg whites in a large bowl on medium to high speed. Slowly add sugar by the 1/4 cup until the mixture turns into a meringue. Beat until mixture is stiff and shiny.

4. Spread meringue mixture on baking sheet and bake for 8-10 minutes until the sponge turns into a light gold color.

5. Reduce heat of oven to 325 degrees Fahrenheit,and bake the meringue for an additional 8 minutes.

6. Remove meringue from the oven and run a knife around the sides of the pan to loosen it. Turn onto waxed paper and peel the paper off the sponge. Leave to cool for half an hour.

7. In a separate bowl, whip together the fresh cream and vanilla until well blended and stiff peaks form.

8. Mix sliced strawberries and preserves in a medium bowl and set aside.

9. Spoon the strawberry mixture in the center of the meringue. Spread to the edge to leave a 1-inch border on all sides.

10. Spread the whipped cream mixture over entire meringue. Make sure this is done evenly.

11. Slowly roll up the meringue from one side to enclose the filling. Make sure the roll is tight but just loose enough to prevent the filling from spilling out.

12. Place the roll seam side down on serving plate, and refrigerate at least 2 hours.

13. Prepare roulade for serving. Lightly dust entire dessert with powdered sugar.

14. Cut into individual slices and garnish with slices of fresh strawberries and mint leaves. Enjoy!

Tips & Warnings

• Simmer the strawberries with the jam for a rich, glaze-like filling instead.
• Add fresh blueberries for a variation.
• Roll the meringue very slowly as it is soft and tends to break easily.
• Always serve the roulade chilled.