A recent trip with friends saw us going strawberry picking at our local pick-your-own farm, it was a lovely way to spend time with friends whilst picking our own summer berries and chatting all things baking related.
Our local PYO farm is Millets, just a short drive out of Oxford, it’s a lovely garden centre with a beautiful farm shop and cafe and so much more, it’s worth coming here every season as they always have things going on, for Halloween they have a great pumpkin patch and an amazing Christmas market in the winter.
In all honesty I can say hands down, without a doubt, that I ate some of the best strawberries I’ve ever had in my entire life at Millets, so sweet and juicy and just everything you would want in a strawberry, they were divine. As well as strawberries I picked raspberries and redcurrants which were also great. All of which I put together to make this summer berry roulade, a perfect pudding for sharing at a BBQ or just with friends.
Summer Berry Roulade
- 6 egg whites
- 300g caster sugar
- 300ml double cream
- 2 tbsp icing sugar, plus more to dust
- 2 tsp vanilla bean paste
- selection of summer berries (strawberries, raspberries, redcurrants)
- In a glass, clean bowl, place the egg whites and using an electric hand whisk, whip until foamy.
- Continuing to whisk, add a spoonful of caster sugar and continue to whisk until all the sugar is incorporated and the meringue has reached stiff peaks.
- Line a baking tray with baking paper and pour the meringue in and smooth out using a palette knife, bake for 40 minutes at 200oC.
- Once baked, turn out onto a board and leave to cool with a damp tea towel draped over.
- To make the filling whip the cream with the icing sugar and vanilla extract until thick, be careful not to over whip as you can easily make butter this way!
- Chop up the fresh fruit, reserving a selection for decoration. Spread half the cream over the meringue base and then scatter the chopped fruit up.
- Using a tea towel to assist, roll the meringue up tightly, don’t worry if it cracks, it’s all part of the beauty of a roulade, plus you can cover it up with cream!
- Pipe the remaining cream on top in decorative swirls, decorate with the rest of the fruit and a light dusting of icing sugar.
Although using a few ingredients, this roulade is a great crowdpleaser whilst not being too demanding to make, prevent food waste by saving the egg yolks for another bake.