less than 30 mins
10 to 30 mins
Serves 8
Mary Berry recipes
From
Ingredients
- 5
egg whites - 275g/10oz
caster sugar - 20g/2oz
flaked almonds
For the filling
- 150ml/5fl oz
double cream - 200ml/7fl oz Greek
yoghurt - 225g/8oz strawberries, hulled
-
icing sugar, for dusting
Method
-
Preheat the oven to 200C/390F/Gas 6.
-
line a 33cm X 23cm (13in x 10in) Swiss roll tin with greased non-stick baking paper.
-
Whisk the egg whites in a clean, large bowl with an electric mixer on full speed until very stiff.
-
Gradually add the sugar, one teaspoon at a time and, keeping the mixer on a high speed, whisk well between each addition.
-
Whisk until very, very stiff and glossy and all the sugar has been added.
-
Spread the meringue mixture into the lined tin and sprinkle with the almonds. Place the tin in the oven and bake for about eight minutes until golden.
-
lower the temperature to 160C/320F/Gas 3 and bake for a further 15 minutes until crisp and firm to the touch.
-
Remove the meringue from the oven and turn almond-side down onto a sheet of non-stick baking paper.
-
Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.
-
lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue.
-
Cut the strawberries into quarters and sprinkle over the cream mixture.
-
Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential to keep the roll very tight.
-
Wrap in non-stick baking paper and chill before serving.
-
Serve dusted with icing sugar.