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  • Writer's pictureJill Stewart

Jill Bakes | Strawberries & Cream Roulade

Jill Stewart - a young woman with blonde hair standing in a kitchen smiling with Strawberries and Cream Roulade

A Wimbledon inspired ‘strawberries and cream’ dessert perfect for any occasion this summer!


This roulade is really simple to make and you can make the meringue part a couple of days in advance and then just assemble with the cream before serving! Will keep for a couple of days in the fridge.


Jill Stewart (@jillbakes_)

County Antrim Foodie


INGREDIENTS…


For the meringue:


4 large egg whites

250g caster sugar

1 tsp cornflour

1 tsp white wine vinegar



For the filling and decoration:


500ml Dale Farm double cream

6 tbsp Dale Farm custard (optional)

1 tbsp icing sugar

300g strawberries, cut into small pieces Plus 8-10 small strawberries, left whole to decorate

40g white chocolate, melted


INSTRUCTIONS…


Preheat oven to 180 degrees fan. Line a shallow 9x13 inch baking tin with baking paper.


Make sure your stand mixer bowl is completely clean and rub with a drop of white wine vinegar to remove any grease.


Mix the egg whites using the whisk attachment until they hold stiff peaks (takes ~5 mins). (You could also use a large bowl and a hand mixer.)



Add the caster sugar 1 tsp at a time, whisking until the mixture is thick and glossy. Mix in the cornflour and vinegar until combined. Pour into your lined tin and bake for 5 minutes.


Then reduce the temperature to 140 degrees and bake for a further 10-12 minutes until the top is crispy but squishes a bit.


Put a large piece of baking paper on your bench and sprinkle over some caster sugar. Tip the meringue gently onto it and leave to cool for 1-2 hours.


When completely cool, peel off the baking paper gently.


Whip the cream with the vanilla and icing sugar until fairly thick. Add the custard and fold gently - do not over mix.



Spread the cream mixture over the roulade evenly - leave about 4tbsp aside to decorate the top. Scatter over the chopped strawberries.


Roll the roulade using the baking paper to help - roll from a short end.. Don't worry if it cracks a little - that's normal!


Transfer to a serving plate and drizzle the melted white chocolate over the top. Spoon the leftover cream down the middle of the roulade. Decorate with strawberries and dust with icing sugar to serve.


Strawberries & Cream Roulade

MEET JILL STEWART…


Jill Stewart, from Portglenone, is a true Foodie who brings her passions together to create a unique balance of both healthy dishes and sweet treats on her Instagram social media blog, Jill Bakes.


Jill is passionate about creating and sharing recipes on her Instagram platform (@jillbakes_) which are easy to follow, quick to make and not using hundreds of ingredients! And with almost 57,000 followers, a lot of people are enjoying Jill’s food journey.


Jill Stewart - a young woman with blonde hair standing in a kitchen smiling

The County Antrim lady has been a keen baker from a very young age, learning many skills from her late Grandma who was a fantastic baker.


Jill is a regular recipe contributor for Ireland’s Homes Interiors and Living magazine.


CLICK HERE to head over to INSTAGRAM to discover JILL BAKES - it is a fantastic blog where you'll discover enough inspiration to keep you baking and cooking for months!




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