Gooseberry Meringue Roulade

Gooseberry Meringue Roulade-7673Gooseberries in a colander, now that’s summer. A yearly ritual of childhood when we were sent down the garden to the veg patch to pick the goosegogs. We’d wander back up the path with colanders heavy with fruity jewels and our forearms scratched and scraped from the spiny bushes.

We’d sit at the kitchen table snipping the gooseberries clean, ‘top and tailing’ them with scissors before mum packed them into the freezer for future desserts.

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Supermarket gooseberries, if you are lucky to find them, are nearly always green but those home-grown ones were more jewel-like, deep reds and emerald greens.

I adore their sourness, they are delicious under a crumble or stirred into a fool, one of those seasonal treats to look forward to.

Their tartness works perfectly with the super-sweetness of meringue. I’ve put them into a roulade here but they would also work  brilliantly on a pavlova or in a version of Eton Mess.

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These gooseberries had come off an allotment in north Yorkshire, a heavenly glut being shared out, I was a more-than-happy recipient.

We’ve spent a few weeks house sitting my favourite house, looking after two dogs who have become my newest friends. They are both rescue pups and I fell head-over-heels in love with them.

I made this roulade to serve up as dessert for a friend who popped round for a catch up, the free gooseberries needed a recipe. I made the meringue in the Aga, using Mary Berry’s guidelines for oven temperatures in her Aga Book, she lists the temperatures for a normal oven on her website.

To make the meringue I used 50 grams of sugar per egg white, a little less than if I was making regular meringues.

The gooseberries just need a little sugar to sweeten them as they roast in the oven, I mashed them before filling the roulade. You could, if you wish, push the mashed gooseberries through a sieve to remove the seeds and skins but I didn’t bother as I like the texture, or you could leave them whole to stud the whipped cream filling.
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This dessert is light and mousse-y, it only has four ingredients yet it will impress everyone. A beautiful way to end a summer meal.

Gooseberry Meringue Roulade

Oven 200 C / 400 F/ Aga roasting oven with cold shelf on 3rd set of runners

a swiss roll tin lined with parchment

Serves 8 to 10

For the Gooseberries

  • 300 g gooseberries
  • 50 g {1/5 cup} caster sugar

Top and tail the gooseberries with scissors then toss them into an oven-proof dish along with the 50g of caster sugar.

Bake for around 15 – 20 minutes or until the gooseberries are plump and soft.

Allow to cool and mash with a fork.

For the meringue

  • 4 free-range egg whites
  • 200 g {a scant cup} caster sugar
  • 300 ml {1 + 1/3 cups} double cream

Prepare the swiss-roll tin with parchment, pushing it into the corners to give a crisp finish.

Place the egg whites into a spotlessly clean glass or metal mixing bowl and use an electric mixer to whip them up to soft peaks.

Add the caster sugar a heaped tablespoon at a time beating well between each addition.

Once all the sugar is added, keep beating until the meringue is thick and glossy. It should feel grit-free when squished between the fingers.

Spread into the prepared swiss-roll tin and use the back of the spoon to lift peaks across the surface, this gives the finished roulade a wonderful texture.

Place into the hot oven and set the timer for 8 minutes. The meringue should be tinged with colour, now turn the oven temperature down to 160 C / 320 F / switch to Aga simmering oven and let the meringue cook for a further 20 minutes, it should feel crisp and firm on top and marshmallowy underneath.

Turn the warm meringue out onto a fresh sheet of parchment then carefully peel the paper off the base. Allow to cool, this won’t take long.

To assemble the roulade

Have ready a serving plate.

Score a line along one of the long edges a couple of centimetres in with a knife, then whip the cream to soft peaks and spread it over the surface of the meringue.

Drizzle over the mashed gooseberries.

Now to roll up the roulade, use the paper to ease over the scored edge then continue to roll it firmly and fairly tightly and transfer it to the serving plate.

Serve with a dusting of icing sugar, you should get around 8 to 10 slices from it.

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Roll it along the long edge rather than the short one, otherwise you end up with a really fat roulade and it will only serve four people with four huge slices!

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Gooseberry Meringue Roulade
A four ingredient dessert that will impress.
Print
For the filling
  1. 300 g gooseberries
  2. 50 g {1/5 cup} caster sugar
  3. 300 ml {1 + 1/3 cups} double cream
For the meringue
  1. 4 free-range egg whites
  2. 200 g {a skant cup} caster sugar
Instructions
  1. Preheat oven to 200 C / 400 F / Aga roasting oven with cold sheet on 3rd set of runners.
  2. Top and tail the gooseberries with scissors then toss them into an oven-proof dish along with the 50g of caster sugar. Bake for around 20 minutes or until the gooseberries are plump and soft.
  3. Allow to cool and mash with a fork.
  4. Keep oven at temperature.
To make the meringue
  1. Prepare a swiss-roll tin with parchment.
  2. Place the egg whites into a spotlessly clean glass or metal mixing bowl and use an electric mixer to whip them up to soft peaks.
  3. Add the caster sugar a heaped tablespoon at a time beating well between each addition.
  4. Once all the sugar is added, keep beating until the meringue is thick and glossy. It should feel grit-free when squished between the fingers.
  5. Spread into the prepared swiss-roll tin and use the back of the spoon to lift peaks across the surface.
  6. Place into the hot oven and set the timer for 8 minutes.
  7. The meringue should be tinged with colour, now turn the oven temperature down to 160 C / 320 F / switch to Aga simmering oven and let the meringue cook for a further 20 minutes, it should feel crisp and firm on top and marshmallowy underneath.
To assemble the roulade
  1. Have ready a serving plate.
  2. Turn the warm meringue out onto a fresh sheet of parchment then carefully peel the paper off the base. Allow to cool, this won’t take long.
  3. Score a line along one of the long edges a couple of centimetres in, then whip the cream to soft peaks and spread it over the surface of the meringue.
  4. Drizzle over the mashed gooseberries.
  5. Now to roll up the roulade, use the paper to ease over the scored edge then continue to roll it firmly and fairly tightly and transfer it to the serving plate.
  6. Serve with a dusting of icing sugar, you should get around 8 to 10 slices from it.
Notes
  1. The cooked gooseberries could simply be replaced with fresh summer berries for an even easier dessert. I love the sourness of the gooseberries with the super-sweet meringue.
Vagabond Baker http://vagabondbaker.com/
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By Rachel Davis

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