Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THIS is a lovely light dessert or treat, and the lemon curd gives a great sharpness that balances the sweetness of the meringue and the strawberries perfectly. It can sometimes be a bit tricky to roll up a roulade, but if you use some baking paper as a guide and always roll while holding the paper it usually makes it easier. Just be sure to keep hold of the paper and not to roll the paper into the middle of the roulade, it is only there to help you roll it up and not squish the meringue.
5 egg whites
250g caster sugar
1 tbsp. cream of tartar
1 tsp. vanilla essence
1 tsp. white wine vinegar
250g fresh strawberries sliced
3 tbsp. lemon curd
Extra berries to decorate
Icing sugar to decorate
Preheat the oven to 180C and line a large baking sheet or Swiss roll tin with non-stick baking paper or greaseproof parchment.
In a small bowl mix together the cream of tartar, vanilla and vinegar until you have a smooth paste.
In the bowl of an electric mixer, whisk the egg white until soft peak stage, then add the sugar alternated with the vanilla mixture. Make sure that you have the speed on high and add only one tbsp. of sugar at a time, mixing well between each addition.
Whisk the meringue mixture until stiff and glossy, then tip out onto the baking sheet lined with paper. Smooth out evenly on the tray and place in the oven for 30 minutes until lightly browned.
Remove from the oven and allow the meringue to cool. Meanwhile, whip the cream until stiff peaks form and set aside.
Lay a second sheet of non-stick paper on a large work surface and place the meringue on top. Carefully pace the rough edge of the meringue downwards on top of the paper.
Take the parchment paper off the cooked side of the meringue, this should be smooth underneath. Cover the smooth upwards facing side of the meringue with the lemon curd, followed by the whipped cream, scatter the strawberries over the cream, then carefully roll up the meringue, using the second sheet of paper as a rolling guide.
Trim the each end of the roulade so that both ends are cut straight and you can see the inside with the cream and berries. Place on a serving tray and dust with icing sugar and decorate with any remaining berries.