Make a delicious Barry’s Strawberry Meringue Roulade for a summer weekend treat.
Summer is finally here and that means so are Irish Strawberries. Strawberries are one of the true flavours of an Irish Summer. Evoking the happiest childhood memories, the sweet red berries bursting with flavour can be made into ice cream, served with cream, in cakes, cocktails and even in salad. If you plan to pack a picnic for a day at the beach, a punnet of strawberries will always add an extra treat to the basket, especially if you have a glass of bubbly in hand!
At Barry’s we celebrate the arrival of the season’s best by serving a delicious and Summer-perfect Strawberry Meringue Roulade. Our talented kitchen team has agreed to share the recipe for this dessert, which appears every summer season on our daily menus here at Barry’s of Douglas. Treat family or friends this weekend by making them this delicious sweet treat or keep it all to yourself! Barry’s Strawberry Meringue Roulade is perfect for a summer weekend after a barbeque or a Sunday roast dinner. Here it is….
- 4 large egg whites
- 250g (9oz) caster sugar, plus a little extra for sprinkling
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 300ml (1/2 pint) double cream
- 225g (8oz) strawberries, sliced
- Preheat the oven to gas 5, 190°C, fan 170°C. Line a 33 x 23 cm (13 x 9 inch) Swiss roll tin or roasting tin measured across the base with a large rectangle of non-stick baking paper, snipping diagonally into the corners of the paper then pressing into the tin so that the base and sides are lined.
- Whisk the egg whites in a large bowl until stiffly peaking and the bowl can be tipped upside down without the egg whites moving in the bowl. Gradually whisk in the sugar a teaspoonful at a time then continue to whisk for a minute or two until thick. Mix the cornflour and vinegar together then fold into the meringue.
- Spoon the meringue into the paper lined tin, ease gently into an even layer. Bake for 10 minutes until well risen and just beginning to colour then reduce the heat to gas 3, 160°C, fan 140°C and cook for 5 minutes or until just firm to the touch and beginning to crack.
- Put a clean tea towel on to the work surface, cover with a sheet of non-stick baking paper and sprinkle with a little extra sugar. Invert the hot meringue on to the paper, remove the tin and leave to cool for 1-2 hours.
- To finish, peel off the lining paper from the meringue. Whip the cream until it forms soft swirls then spoon over the meringue. then sprinkle with the sliced strawberries. Roll up the meringue, starting with one of the narrowest edges, using the paper and teacloth to help. Carefully transfer to a serving plate and remove paper and teacloth. Serve cut into thick slices with extra strawberries.
For an extra decadent dessert, you could try adding 4tbsp lemon curd spooned on top of the whipped cream and 150g of fresh raspberries too. If you decide to try out the recipe, please post a photo on your social media and tag us – we’d love to see your handiwork. Happy baking!
All our desserts our made fresh in-house daily and make any meal end on a high note. Tables can be booked online for indoor or outdoor seating for breakfast, lunch & dinner. click here to organise your next night out.