This make-ahead dessert meringue roll is airy, light and bright. The meringue with cream and red fruit are combined to make a luscious centrepiece that would definitely impress your guests.
- 6 g FunCakes Meringue Powder
- FunCakes Fruity Spread - Raspberry
- FunCakes Sprinkle Medley Christmas
- FunCakes Icing Sugar
- 200 ml whipped cream
- 140 g fine granulated sugar
- 56 ml water
- Fresh raspberries
- Fresh strawberries
- Fresh blueberries
- FunCakes Decorating Bags
- Wilton Decorator Preferred Spatula Angled
- Wilton Parchment Paper
- Clean ironed dishcloth
Preheat the oven to 120°C (convection oven 100°C).
Mix 6 grams of meringue powder and 56 ml water in a bowl and stir. Lumps will remain visible. Mix the mixture at high speed into a white and foamy texture and then add the fine granulated sugar bit by bit while mixing. Mix this until you can draw peaks. Cover a baking tray with parchment paper. Spread the foam with a spatula over the baking paper into a rectangular piece with a thickness of about 1 cm. Let it dry for 40 minutes in the oven.
Put a clean ironed tea towel on the counter and sprinkle generously with icing sugar. Place the meringue foam with the parchment paper upwards on the tea towel and carefully remove it. Let it cool by air for about 10 minutes.
Whip 200 ml cream and spread the whipped cream over the whole plate of foam. Put some fruity spread in a piping bag and drizzle the fruity spread over the plate. Carefully roll it by using the dishcloth. It will tear or break a bit here and there, but that gives the right appearance to the meringue roll.
For the decorating sprinkle the roll generously with icing sugar. Wash the fruit, cut the strawberries in half and place it on top of the roll. Sprinkle some Christmas medley over the meringue roll and top it off with a little bit of icing sugar on top of the fruits.