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Roulade with Toasted Almonds and Fresh Berries Recipe Video
|Egg whites||4 Large|
|Caster sugar||8 Ounce (225 Gram)|
|Flaked almonds||4 Ounce (110 Gram)|
|Cream||8 Fluid Ounce, lightly whipped (225 Gram)|
|Mixed berries||1 Cup (16 tbs) (Strawberries, Raspberries, Blackcurrants Etc)|
|Mint leaves||1 Tablespoon (To Garnish)|
Calories 434 Calories from Fat 100
% Daily Value*
Total Fat 12 g17.7%
Saturated Fat 2.2 g10.8%
Trans Fat 0 g
Cholesterol 2.8 mg
Sodium 105.4 mg4.4%
Total Carbohydrates 75 g25.1%
Dietary Fiber 3.4 g13.7%
Sugars 54.4 g
Protein 8 g15.9%
Vitamin A 3.5% Vitamin C 8.8%
Calcium 14.4% Iron 5.5%
*Based on a 2000 Calorie diet
Put the egg whites into a large, spotlessly clean, mixing bowl and beat rapidly until the mixture forms stiff peaks. You can use an electric hand whisk or a food mixer for this process.
When the mixture has formed the peaks add in the sugar gradually, whisking thoroughly between each addition.
When the correct consistency is achieved the mixture should be glossy and stiff.
To test if the correct consistency has been obtained turn the mixing bowl upside down - if the mixture does not come out of the bowl it is correct, if it does - you must start again - and wash the floor!!
Spread the mixture onto the prepared baking sheet and sprinkle with the flaked almonds.
Bake at 180C/350F/Gas Mark 4 for 20 minutes until lightly browned.
Allow to cool in the tin.
To Assemble the Roulade
Turn out onto a large piece of parchment dusted with icing sugar, facing the side with the flaked almonds down and ensure that the meringue is completely cold.
Spread with freshly whipped cream.
Scatter with the chopped fruit and roll up in one fast action
Pipe some additional cream on the top and arrange some extra berries on the top.
Decorate with mint leaves.
Transfer to the serving platter and dust with icing sugar
Watch it disappear!!
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