Lunch: Strawberry Meringue Roulade with Raspberry Sauce

Rachel Allen's fantastic meringue is rolled around strawberries and sweet, spiked whipped cream.

This recipe includes superfoods such as:

Lemon

Health benefits of Strawberry Meringue Roulade with Raspberry Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

vegetable oil
4 large egg whites
1 1/4 c. superfine sugar
3/4 lb. fresh raspberries
2 tbsp. lemon juice
1 1/2 c. heavy cream
2 tbsp. confectioners' sugar
2 tbsp. kirsch
1/2 lb. strawberries

Instructions

Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 1-inch overhang on the long sides. Lightly brush the foil and sides of the pan with vegetable oil.
In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites at medium-high speed to soft peaks. Beat in 1 cup of the superfine sugar at high speed until the whites are stiff, 2 to 3 minutes. Spread the meringue evenly in the pan. Bake in the center of the oven for about 15 minutes, until lightly colored and springy. Using the foil, transfer the meringue to a rack to cool.
Meanwhile, in a food processor, puree the raspberries, lemon juice and remaining 1/4 cup of superfine sugar until smooth; strain through a fine sieve into a bowl. Cover and refrigerate until chilled, about 30 minutes.
Wipe out the bowl of the mixer. Add the heavy cream, confectioners' sugar and kirsch and beat until the cream forms soft peaks.
Turn the meringue so a long side is facing you. Spread the whipped cream over the meringue, leaving a 1 1/2-inch border on the long side nearest you. Arrange the strawberries on top, pressing them into the cream. Starting at the long side nearest you, and using the foil, carefully roll up the meringue jelly roll–style; the top will crack. Wrap the roulade in the foil and refrigerate until chilled, at least 45 minutes or up to 5 hours. Unwrap the roulade and cut into 1-inch-thick slices. Serve with the raspberry sauce. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

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