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.
Meringue
• 4 egg whites
• 225g sugar
• 50g ground almonds
• 1 tsp almond extract
Chantilly cream
• 240ml whipping cream
• 2 tbsp sugar
• ½ tsp vanilla extract
• 225g strawberries, hulled and
halved
• Pistachios, to garnish
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.
maltatoday | SUNDAY • 9 APRIL 2023
