Pimm's meringue roulade with strawberries and cream
Keep the summer vibes going with this Pimm's-infused strawberry dessert.
Decorate with a drizzle of sauce and icing sugar.
For the meringue:
5 egg whites
275g caster sugar
For the strawberries:
400g strawberries, hulled and halved
100g caster sugar
500ml double cream, whipped
More strawberries, some wild if available
Preheat the oven to 180°C.
Whisk the egg whites until stiff peaks form, whisk in the sugar then spoon onto a lined 35 x 25cm Swiss roll tin. Spread evenly with a spatula and bake for 5 minutes. Turn the oven down to 150°C and cook for a further 10 minutes.
Place the strawberries, sugar, Pimm’s and water in a pan then bring to the boil. Sieve the strawberries into a bowl, keep the sieved sauce and chill.
Put the cooled meringue onto a clean, dry tea towel and remove the paper. Spread over the cream and top with berries, then roll the meringue by pulling the tea towel towards you slowly. Decorate with a drizzle of sauce, berries and icing sugar.