STRAWBERRY, HAZELNUT AND ELDERFLOWER ROULADE
Summer is definitely here when we are treated to fresh strawberries. A classic pavlova roulade is always a winner and this one should be your show-stopper for your festive celebrations.
Serves 10
Ingredients
5 (200g) free-range egg whites
280g caster sugar
50g hazelnuts, toasted, finely chopped
icing sugar, for dusting
Filling
250g fresh strawberries, hulled, sliced thinly
½ - 1 Tbsp icing sugar
2 heads fresh elderflowers, stalks removed
300g cream, lightly whipped
¼ tsp vanilla extract
Method
Preheat the oven to 180C fan
Line a 23x33cm Swiss roll tin with greased non-stick baking paper.
Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff.
Gradually add the sugar and continue whisking until stiff and glossy and all the sugar has been added (it should feel dissolved if rubbed between your fingers).
Spread the meringue mixture into the prepared tin, sprinkle with the chopped hazelnuts.
Bake for about 8 minutes until golden in colour. Lower the oven to 140C and bake for a further 15 minutes or until firm to the touch.
Dust lightly a piece of non-stick baking paper with icing sugar.
Remove the roulade and turn upside down onto the baking paper.
Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
Place the sliced strawberries with enough icing sugar to sweeten to your taste. Add ⅔ of the elderflowers (no stalks or brown flowers). Mix gently and let sit to macerate.
Whip the cream with the vanilla.
To assemble. When the roulade is cool. Mix a little of strawberry juices with the cream and swirl it through. Spread over the meringue. Place ½ the strawberries down the centre of the meringue
Lightly score the meringue along the length of one side, slightly in from the edge. Use this side to start rolling. To begin you almost need to fold in the first side so you get a firm start. Roll up the meringue, using the paper to help you.
Once rolled up, turn it onto a plate with the join underneath.
Scatter over the remaining elderflowers and serve with the strawberries.
