During summery weather, as seen all across the UK, taking a bite into a cool and delicious dessert really hits the spot on a balmy afternoon.
Enjoy a wonderful barbecue with the best possible dessert that only requires six ingredients or, even if you aren’t having a barbecue, it’s still a lovely dessert to make.
Easy on the family finances, fairly straightforward to make, and prepared in less than 30 minutes, the British baker’s creation is one to try.
Feeding up to eight people, the pudding, which is ready in less than an hour, is sure to be a crowd pleaser – no matter who is biting into it.
Here’s how to make Mary Berry’s strawberry meringue roulade for a sunny Sunday afternoon.
Method
Preheat the oven to 200C/180C fan/gas six. Grease a 33cm x 23cm Swiss roll tin and line with baking paper.
Gradually add the sugar, one teaspoon at a time and, keeping the mixer on a high-speed, whisk well between each addition.
Mary Berry advised: “Whisk until very, very stiff and glossy, and all the sugar has been added.”
Next, spread the meringue mixture into the lined tin and sprinkle with the almonds. Put the tin in the oven and bake for about eight minutes until golden.
Lower the temperature to 160C/140C fan/gas three, and bake for a further 15 minutes.
Remove the meringue from the oven and turn almond-side down onto a sheet of baking paper. Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.
Making the filling
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 and tightly, using the paper to help you, from the long end of the roulade. Wrap in baking paper and chill before serving. When ready to serve, dust with icing sugar and cut into slices.
