Strawberry Meringue Roulade

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 4 large egg whites
• 1 1/4 cups sugar
• 1 1/4 cups chilled whipping cream
• 2 teaspoons vanilla extract
• 1 (12 ounce) package strawberries, sliced (about 2 1/2 cups)
• 1/2 cup strawberry jam or 1/2 cup jelly
• powdered sugar
• whole strawberry (optional)

Recipe

• 1 Position rack in center of oven and preheat to 400°F.
• 2 Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
• 3 Grease the parchment paper with shortening.
• 4 Beat egg whites in large bowl until soft peaks form.
• 5 Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny.
• 6 Spread meringue evenly in prepared baking sheet.
• 7 Bake until pale golden, about 8 minutes.
• 8 Reduce oven temperature to 325°F.
• 9 Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
• 10 Remove baking sheet from oven.
• 11 Run knife around pan sides to loosen meringue.
• 12 Turn out onto sheet of parchment paper.
• 13 Carefully peel off parchment paper.
• 14 Cool meringue 25 minutes.
• 15 Whip cream and vanilla in medium bowl to stiff peaks.
• 16 Mix sliced strawberries and preserves in another medium bowl.
• 17 Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
• 18 Spread whipped cream over strawberry mixture.
• 19 Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
• 20 Place roulade, seam side down, on platter.
• 21 Refrigerate at least 1 hour and up to 4 hours.
• 22 Dust roulade with powdered sugar.
• 23 Cut into slices.
• 24 Transfer to plates.
• 25 Garnish with whole strawberries, if desired.
• 26 Serve roulade chilled.