Berry Meringue Roulade
Dismayed at the number of pizza delivery vans coming to students' lodgings, Neil Rippington, Assistant Principal Higher Education of Sparsholt College, worked with Andy Mackenzie, Executive Chef, Chefs' Academy, based at Lainston House, to devise a cookery course aimed at encouraing students to cook from scratch.
With the support of Hampshire Fare and Harvest Fine Foods, who supplied the ingredients, the course not only helped students develop important life skills, but showed them that cooking is also sociable with its focus on cooking and eating together. Read full story HERE.
Andy Mackenzie, Phil Clark of Harvest Fine Foods, and Neil Ripington each contributed a recipe for students to make on the pilot course. Andy's is Spicy Onion Fritters & Runny Poached Eggs (Link HERE). Phil's is One Pot Butternut Squash, Chicken and Couscous (link HERE). Neil's is Berry Meringue Roulade, below. The course was so successful that the trio are turning the pilot into a regular seasonal course.
Berry Meringue Roulade
250g local free-range egg whites, at room temperature (8 eggs)
375g caster sugar
2 tsp vanilla extract
2 tsp white wine vinegar
2 tsp cornflour
300ml double cream
1 tsp vanilla extract
30g icing sugar
500g mixed berries (can be frozen)
Preheat the oven to 220C/200C Fan/Gas 7.
To make the meringue, line a 35x30cm Swiss roll tin with baking paper, allowing 2cm to hang over the sides of the tin.
Whisk the egg whites in a clean glass bowl to soft peaks. Gradually add the sugar, whisking constantly, until the mixture becomes thick and glossy. Add the vanilla extract, vinegar and cornflour. Whisk until combined.
Transfer the meringue mixture to the lined tin, and spread out evenly. Put in the oven and immediately lower the temperature to 180C/160C Fan/Gas 4. Bake for 35 minutes until pale beige and crusty on top. Set aside to cool completely.
To make the filling, whisk the cream to soft peaks. Add the vanilla extract and icing sugar, and whisk to combine.
With a clean tea towel placed over the top of the meringue, turn out onto a work surface. Lift the tin and peel off the baking paper.
Spread two-thirds of the whipped cream over the meringue. Cover with the berries, leaving a few for decoration.
To roll it up, start with longest side closest to you. Using the tea towel, roll the meringue up and over so the edges come together to form a log (it won’t roll as much as a roulade). Pull away the tea towel as you roll, and slide onto a platter with the seam facing downwards.
To serve, pipe or spoon the remaining cream down the length of the roulade and decorate with the saved berries.