400mlof doubled cream, chilled and whipped with 2 tablespoons of powdered sugar
a few tablespoons of blackcurrant curd
Sposób wykonania / Instructions:
For blackcurrant curd
Place the frozen blackcurrants in a pot. Add one tablespoon of sugar. Heat and boil to dissolve sugar. Take off the fire. Blend to a smooth mixture. If necessary, pour through a sieve
Put the lemon juice, blackcurrant puree, sugar, and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the eggs. Keep gently whisking the mixture over the heat for around 10 -30 mins until thickened like custard.
For a meringue roulade
Preheat the oven to 120°In a large, grease-free mixing bowl, whisk the egg whites to soft peaks. While continuously whisking, slowly add the caster sugar – 1 tbsp at a time – until you have a stiff, glossy meringue mixture. Finally, add a teaspoon of starch and mix.
Line a baking tray with baking paper. Using a metal spoon, place meringue on the baking paper
Bake for 1 hour. Peel off the baking paper and let to cool.
Cover the roulade with whipped cream. Spread a blackcurrant curd on it and arrange strawberries. Roll up, starting to fold from the short side. Let it cool.