- Strawberry & Coconut Meringue Roll.jpg (69.69 KiB) Viewed 10 times
Takes: 45 minutes (plus cooling time)
Serves: 8
No nutritional information available.
Ingredients
- Butter, softened, for greasing
- 5 egg whites
- 275g caster sugar
- ¼ tsp white wine vinegar
- 1 tsp cornflour
- 20g desiccated coconut
- 200ml double cream
- 150ml natural, full fat Greek-style yogurt
- 225g strawberries, hulled and chopped
Method
1. Preheat oven to 200°C/Fan 180°C/Gas Mark 6. Grease a 33cm x 23cm Swiss roll tin and line with baking paper.
2. Using an electric mixer, whisk the egg whites in a clean, dry bowl until very stiff. Gradually add the sugar, 1 tbsp at a time, whisking constantly, until very stiff and glossy. Add the vinegar and cornflour and whisk in.
3. Spread the meringue mixture into the tin and sprinkle with the coconut. Bake for 8 minutes or until golden. Lower the oven temperature to 160°C/Fan 140°C/Gas Mark 2 and bake for a further 15 minutes, until firm. Turn out, coconut-side down, onto a sheet of baking paper. Remove the paper from the base of the meringue and cool for 10 minutes.
4. Using an electric mixer, whisk the cream until soft peaks form, then mix in the yogurt. Spread the mixture evenly over the meringue, reserving 2 - 3 tbsp for decorating. Sprinkle over the strawberries. Roll up the meringue tightly from the long end using the paper to help. Wrap the roll tightly in baking paper and chill for 2 - 3 hours until firm.
5. Remove the paper from the roll and place on a serving platter. Spread with the reserved cream mixture and decorate with extra strawberries. Serve.
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