Strawberry & passion fruit meringue roulade
James Tanner makes a delicious strawberry and passion fruit meringue roulade, ideal for treating your family and friends this Bank Holiday weekend.
Serves 4
Ingredients:60g shelled chopped pistachios4 free-range egg whites200g caster sugar250ml whipping creamJuice and seeds of 3 passion fruits200g British strawberries, cut into quartersExtra strawberries, to decorate
Method:
Preheat the oven to 180°C/ 350°F/gas mark 4
Line a Swiss roll tin (23 x 30cm) with baking parchment. Sprinkle over half the pistachio nuts.
Place the eggs whites in a bowl and whisk until stiff. Slowly add the sugar, one tablespoon at a time, whisking between each addition, until stiff and glossy.
Spoon the mixture evenly into the lined tin over the pistachios. Bake for 15 minutes, until crisp on the outside. Remove from the oven and leave to cool completely.
Lay a sheet of baking parchment on a work surface. Turn the meringue out onto it. Peel off the baking parchment and discard. When cooled, place another sheet of baking paper and a chopping board on top of the meringue then carefully flip the meringue over so the nuts are on the bottom.
Whip the cream until it forms soft peaks then stir in the passion fruit juice. Spoon the cream over the meringue. Sprinkle over the strawberry quarters with remaining chopped pistachios and spoon over the passion fruit seeds.
Roll the meringue up tightly from the short end (as you would a Swiss roll) using the baking parchment to help you turn it over
*Cut into slices and arrange on serving plates with extra strawberries to decorate.