Food with JP passion - Sensational strawberry roulade

By John Paul Kennedy

Every time I visited Avoca with my late Mother Olive she always purchased two large slices of their strawberry meringue roulade, one for her and one for my brother in law Danny who is a huge fan of this recipe.

Needless to say when my Godmother Marie bought me their Avoca Cafe Cookbook for Christmas 2016 I was thrilled to discover that the recipe for their famous Roulade was included in the book and it is one I have made for dessert for numerous family dinners ever since.

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I have added some fresh mint to the recipe to give it an extra hit of flavour.

You can also adapt the recipe and include seasonal fruit such as fresh rhubarb or mango whatever takes your fancy or tickles your taste buds!

Ingredients:

(Makes one roulade that will feed up to 8)

225g caster sugar

4 large egg whites

Teaspoon vanilla extract

300ml double cream whipped

10 fresh mint leaves

450g fresh strawberries, sliced or quartered

Method:

1. Line a 30 x20cm Swiss roll or flat baking tray with baking parchment papered preheat your oven to 150 degrees

2. Pop your egg whites and half the caster sugar into a large bowl and using your mixer or an electric hand held whisk whisk to snowy peaks. Tip: the bowl must be spotlessly clean and dry before you start

3. Then gradually add the remaining caster sugar a little at a time and continue whisking for between 10-15 minutes until it forms stiff peaks

4. Spread the meringue mixture evenly into your tin and place into a preheated oven and bake for one hour

5. Remove the oven and allow to cool completely.

6. Turn out onto a fresh sheet of baking parchment paper and carefully peel off the other paper lining

7. Spread generously with the cream, strawberries and mint leaf and carefully roll up into a Swiss roll shape, serve and watch all of your guests swoon and enjoy!

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This is the perfect sweet treat to serve at the end of a nice family meal.

Surprisingly light, creamy and indulgent, each mouthful brings a combination of textures – crisp crunchy meringue, delicious whipped cream, soft sweet fruit and cloud like marshmallow.

It is bound to please all of your guests who I have no doubt will be asking your for seconds and the recipe. This is also the perfect recipe to serve in Spring and Summer as it’s not too heavy but still packs a delicious sweet note when served at any family gathering.

Every time I stand over my mixture patiently pouring in the remaining sugar I smile and think of my Mam’s reaction as she implored with every mouthful how delicious this strawberry meringue roulade is.

I hope you all enjoy this recipe as much as she did - Happy Baking!

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