Beetroot Meringue roulade cropped1

Beetroot meringue roulade with whipped cream and berries

Serves 8-10 slices.

Directions

1. Preheat the oven to 180°C. Line a 30 x 20 cm slice tin with baking paper.

2. Whisk the egg whites, in a clean, large bowl in an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added and dissolved.

3. Puree the LeaderBrand Pure n’ezy Beetroot in a blender or food processor. Add lemon juice and cornflour and mix well.

4. Fold the beetroot puree through one quarter of the meringue using a metal spoon, until well combined. Then fold this through the remaining meringue mix and softly fold together to combine.

5. Spoon the meringue mixture into the prepared tin and spread to create even top.

6. Place the meringue in the pre-heated oven and bake for about 8 minutes until very golden. Then lower the temperature to 160°C and bake the roulade for a further 25 minutes until firm to the touch.

7. Remove the meringue from the oven and out on to a sheet of non-stick baking paper. Remove the paper from the base of the cooked meringue and allow to cool for about 10 minutes.

8. Lightly whip the cream, mix in the yogurt. Spread evenly over the meringue. Cut the strawberries into quarters and sprinkle over the cream mixture. Roll up the meringue firmly using the paper to help you, from the long end to form a roulade, it is essential to keep the roll very tight. Wrap in non-stick baking paper and chill before serving.

9. Serve with extra whipped cream on top, slices of strawberries, raspberries and pomegranate seeds.  Dusted lightly with icing sugar.