maltatoday | SUNDAY • 20 MARCH 2022
10
FOOD
Strawberry
roulade
Nothing is better with strawberries than
meringue and cream. Michael Diacono makes
a traditional strawberry roulade with meringue
and Chantilly cream. Simple and delicious.
Thursdays at 6:30pm on
TVM
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Meringue
• 4 egg whites
• 225g sugar
• 50g ground almonds
• 1 tsp almond extract
INGREDIENTS
METHOD
1. Whisk the egg whites adding half the sugar a
little at a time until stiff peaks form.
2. Mix the remaining sugar with the ground
almonds and almond extract.
3. Whisk the egg whites and add the sugar and
almond mixture a little at a time
4. Line a baking sheet with baking paper and pour
over the meringue mixture.
5. Bake in the oven at 190°C for 30 mins.
6. Turn off the oven and allow to cool in the oven.
7. To make the Chantilly cream, whip the cream
with the sugar and the vanilla extract.
8. Flip the cold meringue over onto a board and
covered with baking paper and spread the
Chantilly cream over the top.
9. Add the chopped strawberries on the top and roll
into a roulade shape.
10. Cover in cling film and place in the fridge for
approx. 1 hr.
11. Dust with icing sugar and top with pistachios and
couple of strawberries.
This recipe first appeared on
Gourmet Today TV, aired on TVM
on 2 October, 2015.
Chantilly cream
• 240ml whipping cream
• 2 tbsp sugar
• ½ tsp vanilla extract
• 225g strawberries,
hulled and halved
• Pistachios, to garnish
