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Strawberry Meringue Roll with Mascarpone Filling

Strawberry Meringue Roll with Mascarpone Filling

You will need

For meringue:

  • 4 egg whites
  • 225 g sugar
  • A pinch of salt
  • Rose food colouring

For a filling:

  • 250 g mascarpone cheese
  • 200 ml double cream
  • 3 tablespoons of white sugar
  • Frozen halved or sliced strawberries
  • Sugar powder for sprinkle

Instructions

  1. Preheat the oven to 160 C. Line a baking sheet with baking paper.
  2. Separate egg yolks from egg whites and add egg whites to a medium bowl (or, if you are using a stand mixer, add them in a bowl of it). Whisk the egg whites to stiff peaks, then gradually add the sugar (tablespoon by tablespoon) until you have a smooth mixture.
  3. Divide the meringue into three parts. Leave one bowl white, then color the second bowl light rose and the third bowl a slightly darker rose.
  4. Add the meringue in thirds along with the baking tin, then spread the meringue out evenly. Bake in the oven for 25-30 minutes until the surface is hard and the meringue can be easily removed from the baking paper.
  5. While the meringue is in the oven, prepare the cream filling. Add mascarpone cheese, double cream, and sugar to a medium bowl and whisk well with mixer until smooth and thick. Set aside.
  6. Take the meringue from the oven, then leave to cool for 5 minutes. Put a large sheet of baking paper on the worktop and dust with icing sugar. Turn the meringue out onto the paper and peel back the lining paper, then leave to cool.
  7. Spread the meringue with the cream, leaving a 2 cm border-free along one short side. Add some strawberries on the top of it.
  8. Using the paper to help you, roll up the meringue like a Swiss roll, towards the cream-free short side. Leave the meringue wrapped up in its paper and place in the fridge to firm up for 2 hours before serving.
  9. To serve, unwrap the meringue and transfer it to a serving platter. Sprinkle it with some sugar powder. Serve in slices.