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Strawberry Cheesecake Meringue Roulade

Preparation time: 20

Cooking time: 25

Serves: 6

(1 votes, average: 4.00 out of 5)
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This easy light and indulgent treat suits any occasion – the ultimate in decadent desserts!

Ingredients

Meringue Sheets

  • 4 O’EGG egg whites
  • 225g caster sugar

Strawberry Cheesecake Filling

  • 150ml lemon curd
  • 500ml Avonmore Cream, lightly whipped
  • 150ml Avonmore Sour Cream
  • Zest and juice of 1 lemon
  • 1 punnet Keelings Irish strawberries, hulled and chopped
  • Icing sugar, to garnish
  • Few sprigs of O’Hanlons Herbs fresh mint, to garnish

Method

  1. In a very clean bowl, whisk the egg whites until stiff.
  2. Add the caster sugar spoon by spoon, continually whisking until each spoon is incorporated into egg white before adding the next.  This is key.
  3. Place a sheet of parchment paper on a baking tray. The paper must overhang the tray so that you can lift it out. You can stick the paper to the tray with sunflower oil. And lightly oil the top of the paper too so that it becomes slightly non stick.
  4. Spread the meringue mixture evenly over the paper.
  5. Bake at 150°C for 25 minutes.
  6. While the meringue is still warm, gently roll it to the shape of the roulade with the paper still intact. This will help prevent it from cracking at a later stage.
  7. Allow to cool a little on a wire rack.
  8. Once cool, unroll,  place another piece of paper on top, grip firmly and turn over. Peel the top layer of parchment paper away.
  9. Mix together the lemon curd, whipped cream and sour cream. Adjust flavour to your liking with lemon juice and icing sugar.
  10. Lay the meringue longest side going from West to East. Spread lemon cream over the meringue base.
  11. Scatter with strawberries. Using the paper, lift and fold over into a log.
  12. Scatter over strawberries. Garnish with passion fruit pulp and a sprinkling of icing sugar.

 

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