A light, marshmallowy meringue is topped with creamy custard and strawberries before being rolled up into a roulade - a delicious pud that the whole family will enjoy.
- 4 large egg whites
- 100g each caster sugar and icing sugar, stirred together
- 1 tsp. each vanilla, white vinegar and cornflour
- 150ml double cream
- 450g hulled strawberries, sliced
- 3 egg yolks
- 1 rounded tbsp. flour
- 250ml milk
- 1 vanilla pod, seeds scraped
- 50g caster sugar
- 1 tbsp. butter
First, make the custard. Put the milk on to boil with the vanilla pod and seeds. Bring to the boil, then simmer for 2 minutes. Take off the heat.
Whisk egg yolks, sugar and flour together until pale and fluffy using an electric whisk. Gradually whisk in 1/3 of the hot milk, then whisk in the rest.
Pour the mix into the saucepan, then bring to the boil and simmer, stirring constantly, for 2 minutes. Remove the vanilla pod and beat in the butter. Pour into a bowl, cover with cling to prevent a skin forming, then leave to cool.
Make the meringe. Preheat oven to 140C and line a 23x33cm swiss roll tin with parchment paper. Combine vanilla, vinegar and cornflour until they form a paste. Whisk egg whites in a clean bowl until stiff peaks form and gradually whisk in the sugars and the cornflour paste until well combined, until the meringue is stiff and glossy.
Spoon into the tin and smooth out. Bake for 20 minutes or until just crisp on top.
Meanwhile, whisk the cream until soft peaks form, then fold into the custard that you made earlier.
Remove from the tin, then cool for around 5 minutes. Spoon on the cream filling and spread until around 2cm away from the edges. Scatter on the strawberries then use the baking paper to help you roll the meringue up into a roulade.