A roulade with a twist of beetroot, perfect for those end of summer soirees.
Serves 8-10 slices.
- 6 egg whites
- 100g caster sugar
- 1 pack LeaderBrand Pure’n Ezy Baby Beets
- 1 Tbsp lemon juice
- 2 Tbsp cornflour
- 150ml cream, whipped
- 100ml Greek yoghurt
- To serve, strawberries, raspberries pomegranate seeds
Preheat the oven to 180°C. Line a 30 x 20 cm slice tin with baking paper.
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, whisking well between each addition. Whisk until very stiff and glossy and all the sugar has been added and dissolved.
Puree the LeaderBrand Pure’n Ezy Baby Beets in a blender or food processor. Add lemon juice and cornflour and mix well.
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.
Spoon the meringue mixture into the prepared tin and spread to create an even top.
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.
Remove the meringue from the oven and place on a sheet of non-stick baking paper (removing the baking paper from the base of the cooked meringue) and allow to cool for about 10 minutes.
Lightly whip the cream and mix in the yoghurt. 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, to form a roulade. It is essential to keep the roll very tight. Wrap in non-stick baking paper and chill before serving.
Serve with extra whipped cream on top, slices of strawberries, raspberries and pomegranate seeds. Dusted lightly with icing sugar.