Nothings says Summer more than English Berries.
The taste of the first big strawberry you bite into is SO mouthwateringly good!. I can say this, even having grown up in Australia.Where fresh fruit and vegetables were in abundance, without a trace of plastic packaging anywhere in sight…. BUT they just never tasted this good.
We all eagerly await the “OPEN” sign being put along the roadside at the PYO strawberry farm near us. It really does mark the start of Summer and we get down there with buckets in hand ready. My children are all dab hands now at filling up their allocated punnet in about five minutes flat and experts at not leaving too much evidence on their t-shirts from tasting a few berries along each row.
It got me thinking about a delicious Berry Meringue Log that I have made for many years, that showcases berries of any kind and can be whipped up in about ten minutes, a perfect Summer dessert. Another one that all my family love, particularly one of my daughters who seems to conveniently hover around until the last piece is then offered to her.
- 4 egg whites ( room temperature)
- 130g caster sugar + 1 tsp extra
- ½ tsp vanilla extract
- 20g flaked almonds
- ½ tsp cinnamon
- 300ml double cream,
- 150g strawberries, sliced ( or other berries, also delicious with passionfruit)
- Pre heat oven to 180 deg c.
- Line a 25x30cm swiss roll tin or similar with non stick bake paper, about 5cm up the sides
- In a glass or stainless steel bowl, whip up egg whites until very frothy
- Add sugar, a tablespoon at a time
- Continue beating for 4-5 minutes until stiff peaks form and mixture is thick and glossy
- Mix though vanilla essence
- Spoon the meringue mix gently into the tin, speaking out to the corners
- Sprinkle the flaked almonds, extra tsp of sugar and cinnamon evenly over the top
- Bake 12 minutes, until puffed up and golden. Leave to cool slightly in tin
- Whilst meringue is cooling, softly whip the cream.
- Place a tea towel flat down on your counter, put a piece of bake paper on top of it (same size as tin)
- Turn out the meringue roll onto the bake paper and carefully peel off the backing paper from cooked meringue.
- Spread meringue roll with cream to the edges and top with strawberries.
- Starting on the short side, use two hands holding the ends of the tea towel, start rolling up the log
- You may need to use your fingers over the top to stop it from sliding away on you...
- Put onto a lovely serving plate and serve with extra berries