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Summer Fruit Pavlova Meringue Roulade




Source of Recipe


Somerfield


List of Ingredients




ROULADE:
2 large egg whites
115g (4oz) caster sugar
5ml (1tsp) cornflour
5ml (1tsp) malt vinegar
5ml (1tsp) vanilla extract
icing sugar for dusting
FILLING:
200g (7oz) Somerfield Greek style yogurt or low fat crème fraîche
2 ripe peaches or nectarines
100g (3 1/2oz) raspberries
100g (3 1/2oz) blueberries
100g (3 1/2oz) redcurrants, without stems
COULIS:
200g (7oz) raspberries
15ml (1tbsp) icing sugar


Recipe



Preheat oven to 150°C, 300°F, gas mark 2. Grease and line a 30cm x 21cm (12in x 8 1/4in) Swiss roll tin with non-stick baking parchment. Whisk egg whites in a clean, dry bowl until firm enough to hold soft peaks. Whisk in sugar a tablespoon at a time to make stiff, glossy meringue. Whisk in cornflour, vinegar and vanilla essence.
Spread meringue gently and evenly into tin. Bake for 20–25 minutes or until meringue is just firm on the surface. Lightly dust a second sheet of non-stick baking parchment with icing sugar and turn meringue out onto it. Loosen lining paper but leave in place, then lay a clean tea towel over the top. Cool for 15 minutes.
Halve, stone and thinly slice the peaches or nectarines. Mix with raspberries, blueberries and redcurrants. To make raspberry coulis, purée raspberries and icing sugar in a blender or processor until smooth. Press through a sieve to remove pips. Stir about 45ml (3tbsp) of the coulis into the fruits and reserve the rest.
Use a palette knife to spread yogurt over meringue. Spread fruits down centre section, covering about a third of the surface. Using the paper to help, roll meringue up from one short side to enclose filling. Place on plate, join underneath and scatter with icing sugar. Serve sliced, with reserved coulis spooned over.

Serves*: 4