What To Cook:
Strawberry and Lime Meringue Roulade

Scroll through to follow the recipe...

1. Preheat your oven to 180°C.

2. To make the meringue, start by whisking the egg whites to stiff peaks, then whisk the sugar into the egg whites by adding a teaspoon at a time until you've incorporated all the sugar. The finished whites should be thick and glossy.

3. Spoon the meringue onto a large oven tray lined with greaseproof paper (roughly 20cm x 30cm). Use a spatula to spread the mixture across the tray. Bake for 8 minutes at 180°C, then reduce the heat to 160°C and cook for a further 15 minutes. 

4. Meanwhile, make the strawberry compote by placing the strawberries in a small saucepan and heating up with the sugar, lime zest and juice. Use a wooden spoon to crush the berries and allow the liquid to reduce. Cook for 10 to 15 minutes until the strawberries have cooked down into a jam-like consistency then set aside to cool.

5. After the 15 minutes, check the meringue, which should have crisped up on the outside, and remove from the oven. Allow to cool on a wire rack. 

6. Place the cream cheese and double cream together in a bowl and whisk together, add the honey and continue to whisk until the consistency is smooth and firm. 

7. Once the meringue is cooled, turn it upside down onto a piece of greaseproof paper. Removing the baked greaseproof paper from the top.

8.  With a spatula, gently spread the whipped cream cheese over the top of the cooled meringue. Add a layer of the cooled strawberry compote, some fresh cut strawberries and grate over some lime zest.

9. Roll up the meringue firmly, from the longer edge, using the paper to help you. It is essential you keep the roll very tight. Wrap in baking paper and chill before serving. Enjoy!