Berry Baileys Meringue Roulade
Here's an incredible sweet marshmallow meringue, many summer berries and topping . Add a pleasing splash of Baileys Irish Cream Liqueur for a perfection
INGREDIENTS
Meringue base:
5 egg whites
250g of caster sugar
Baileys Cream Contents
500 ml of sunshine light
light whipping cream
4 tbsp. Irish Baileys Cream Liquor
1 tablespoon granulated sugar
The contents of the berries:
1 strawberry, cut in half
1 raspberry
1 blueberry
1 blackberry
1 punnet from purple husk tomato
1 stick of chocolate
icing sugar, for adornment
INSTRUCTIONS
1.Preheat oven to 150 ° C. Place a sheet of paper on a baking sheet.The paper must stick out of the tray before you'll lift it. you'll glue the paper on the tray with edible seed oil. Lightly grease the very best of the paper so it doesn't stick.
2.Beat the egg whites during a bowl. Gradually remove the sugar and keep stirring until the sugar dissolves. keep shaking.
3.Distribute the meringue mixture evenly over the paper. Bake for 25 minutes, until the meringue is crisp on top. it'll always be the marshmallow underneath.
4.Carefully remove the meringues from the tin using foil and chill on a wire rack. When it cools, put another sheet of paper on top, hold it firmly and switch the meringue over. Peel off the very best layer of parchment paper.
5.Whip the cream, Baileys, and granulated sugar.
6.Make curly chocolate by "shaving" the graceful side of the chocolate with a vegetable peeler to scrape off the brown layer which can roll. Set aside.
7.Lay the meringue on the longer side from west to east. Make alittle incision 10 cm from the place nearest you. Spread most of the topping on rock bottom of the meringue.
8.Sprinkle with strawberries, raspberries, blueberries, blackberries, and gooseberries evenly. Using paper, lift the edges of the meringue and roll it into a wooden stick.
9.Spread on remaining berries and sprinkle with granulated sugar
