Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, summer meringue roulade. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Summer Berry Meringue Roulade seems fancy, but it's one of the easiest desserts you can make for a summertime treat. So fresh and light, it's a perfect after dinner dessert. I've made three Custard Peach Pies in the past couple of weeks.

Summer Meringue Roulade is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Summer Meringue Roulade is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have summer meringue roulade using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Summer Meringue Roulade:

1. Prepare Meringue
2. Prepare egg whites (about 150 gr)
3. Get caster sugar
4. Prepare salt
5. Get corn flour
6. Prepare lemon juice
7. Get Bit of vegetable oil
8. Get almond flakes
9. Take whipped cream
10. Take For the filling
11. Take caster sugar
12. Get vanilla extract
13. Get raspberries
14. Take blueberries
15. Take Icing sugar for dusting

Add the sugar, still whisking, one spoonful at a time until stiff and glossy. Spoon the mixture evenly onto the baking tray, taking care not to quite touch the sides. Spoon the meringue into the prepared tin and gently level out using a spatula. Dust a piece of non-stick baking paper (roughly the same size as the tray) with icing sugar, then carefully invert the meringue onto it.

Instructions to make Summer Meringue Roulade:

1. Preheat the oven to 150C and line a 37x27cm baking tin with parchment paper. Brush the parchment paper and the edges of the baking tray with a bit of oil. I used vegetable oil.
2. Separate the egg whites, make sure no egg yolk gets into the whites. Add the whites into a clean and dry mixing bowl. This recipe uses large eggs, the egg whites should weigh roughly 150 grams. Add a tiny pinch of salt to the egg whites.
3. Whisk the egg whites until stiff but not dry. This should take couple of minutes. Gradually start adding the sugar, whisking all the time, until the mixture is glossy and thick. This should take another few minutes. In total the whisking should take about 5-6 minutes. Beat in the cornflour and lemon juice until well combined.
4. Spoon the mix into the baking tin and mix evenly. Scatter over the almonds. Bake for 25 - 30 minutes until a light golden crust forms. Try not to open the oven whilst the meringue is baking. Leave to cool in the tin for 5 minutes.
5. Before getting it out of the tin, go through the edges with a knife to make sure none of the meringue is stuck to the tin. Get a piece of parchment paper ready, a bit bigger than the tin. Turn the meringue upside down onto the parchment paper. You might want to use a baking sheet or similar to support the meringue as you turn it around. Leave it to cool completely.
6. Prepare your whipped cream - add a tablespoon of sugar and a teaspoon of vanilla extract. Spread the whipped cream evenly on the meringue. Add the raspberries and blueberries, dust the berries with a bit of icing sugar.
7. Using the paper underneath it to help you, roll up the meringue from the short edge.
8. Cut the meringue into slices and enjoy!

Beat the egg whites and salt together in a bowl until soft peaks form when the whisk is removed. Add the sugar one tablespoon at a time, whisking constantly. Spoon the meringue into the paper lined tin, ease gently into an even layer. Here's Stacie Stewart with her take on the classic roulade recipe. She shows us her simple step-by-step method for soft and crisp meringue, flavoured whipped.

So that is going to wrap this up with this exceptional food summer meringue roulade recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!