Ilość porcji / Servings - 8
Czas przygotowania / Prep. time: 30 mins
Czas gotowania / Cook time: 1 hr
Czas całkowity / Total time: 1 hr 30 mins
Drukuj / Print

Składniki / Ingredients:

For blackcurrant curd

  • 10 yolks
  • 250 gr fine sugar
  • 200 grams of soft butter
  • 2 lemons
  • 700 gr of frozen or fresh blackcurrants

For a meringue roulade

  • 9 yolks
  • 360 g fine sugar for baking
  • pinch of salt
  • 2 teaspoons of potato starch
  • 1 tablespoon of powdered sugar

For filling

  • 400 ml of doubled cream, chilled and whipped with 2 tablespoons of powdered sugar
  • a few tablespoons of blackcurrant curd
  • 500 grams of strawberries

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.

For filling

  • 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.