Strawberry Meringue Roulade

This is a lovely refreshing Roulade for all year round

Ingredients

5 egg whites
275g Caster Sugar
50g of Flaked Almonds

 For the Filling

150ml of Double Cream
200ml Greek Yoghurt
225g of Strawberries, Hulled

 Method

1) Line a swiss roll tin with greased non-stick baking paper
2) Whisk the egg whites in a bowl until very stiff then add a teaspoon of sugar at a time whilst still whisking. Whisk until very stiff and glossy
3) Spread the Meringue Mixture in the tin and add the almonds, place the tin in the oven @ 200 oC for 8 minutes then 160 oC for a further 15 minutes
4)Remove the Meringue from the oven and turn almond side down on to a sheet of nonstick baking paper and let cool for 10 minutes
5)  Lightly whip the cream, Mix with the Yoghurt, spread over the meringue. Cut the strawberries into quarters and sprinkle over the mixture. Then roll up the meringue using the paper to help




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