Eton Mess Meringue Roll

Eton Mess Meringue Roll

What you need

Ingredients

  • 200g strawberries, diced
  • 50g caster sugar
  • 75ml water
  • 3 large egg whites
  • 1 tsp vinegar
  • 1 tsp cornflour
  • Whipped cream
  • More chopped strawberries

This is the essentials of British summer in form. Twisted are celebrating one of the countries great serendipitous discoveries by taking the premise - strawberries, whipped cream and meringue - and combining them in this jammy, glossy roll. The lacing of puree adds a welcome chewiness to the whole enterprise. Yum.

Directions

  1. In a saucepan heat the strawberries, sugar and water. Simmer for around five minutes until the strawberries have softened, then blend. Strain out the seeds and pulp with a sieve and set aside the puree.
  2. Preheat the oven to 160°F/320°F. In a large bowl beat the egg white until they make stiff peaks. Add in the sugar one tablespoon at a time and whisk in thoroughly in between - the mix should start going glossy.
  3. When all the sugar is incorporated beat in the vinegar and corn flour.
  4. Spread this mixture into a lined 23cm/33cm baking tray - spray the baking paper with a little oil to prevent the meringue from sticking.
  5. Drizzle the sauce over the meringue and use a cocktail stick to swirl it into the meringue - get creative, think Jackson Pollock.
  6. Bake for 18 - 20 minutes - the meringue should start looking slightly golden and crunchy but still with a certain amount of wobble - you still need to roll it after all.
  7. Let it cool in the tin then remove after 10 minutes to a wire tray to cool completely.
  8. Flip it over onto a board and cut a line across one of the short sides around 1.5cm away from the edge.
  9. Top with the whipped cream and strawberries then, starting from the short end with the cut, roll the whole thing up.
  10. Either leave in the fridge to chill or serve immediately.
  11. Slice and enjoy.
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