I’m heading to a friend’s for dinner this evening and volunteered to bring dessert. There are some lovely British strawberries in the shops now and the weather is glorious so I wanted to make something really fresh and summery. The addition of salted caramel sauce (I’ve used Nigella Lawson’s recipe) is just a little extra indulgence of my own obsession (I’ve already told you how much I love the stuff in my Upside Down Apple and Caramel Cake recipe)!
Strawberry Roulade with Salted Caramel Sauce
For the salted caramel sauce:
- 75g unsalted butter
- 50g caster sugar
- 50g soft brown sugar
- 50g golden syrup
- 125ml double cream
- 1 tsp sea salt
Melt the butter, sugars and syrup in a saucepan giving them a bit of a swirl every now and again. Simmer for about three minutes. Add the cream and HALF the salt and stir everything together. Taste a little of the sauce (be careful not to burn your tongue) to see if it’s salty enough for you and add more of the salt if you think it needs it (I like mine salty but it’s all down to preference). Bear in mind that when the sauce is cool it won’t taste as sweet or salty as when it’s warm. Once you’re satisfied with it, leave to cool.
For the roulade:
- 4 egg whites
- 200g caster sugar
- 1 tsp corn flour
- 1 tsp cider/white wine vinegar
- Icing sugar for dusting
- 250g double cream
- 1 tsp vanilla extract
- 1 tbsp icing sugar
- 250g strawberries
Heat the oven to 150C and grease and line a 23 x 33cm Swiss roll tin or high sided baking sheet with greaseproof paper. Now, to make your meringue it’s really important your bowl is scrupulously clean – if possible use a glass or metal bowl and wipe round the inside with the cut side of half a lemon or a paper towel with a little vinegar on; this should get rid of any grease. Put your egg whites in the bowl and whisk until you get to the stiff peaks stage. Add the sugar a spoonful at a time, whisking all the while. Sprinkle over the corn flour and vinegar and give one last short whisk until everything is combined and glossy. Spoon the mixture onto the prepared tin, smoothing into the corners with a spatula and trying to get a flat, even surface. Bake for 30–35 minutes until the surface of the meringue is just firm. Remove from the oven, let it cool for about ten minutes. Lay a sheet of greaseproof on a board and dust with icing sugar. Once the meringue has cooled a little turn it out onto the board and carefully remove the greaseproof from the base and leave to cool while you assemble the filling.
Remove the stalks and chop your strawberries into small chunks; set to one side until needed. In a large bowl, whip together the cream, icing sugar (sifted) and vanilla. I recommend using a hand whisk; it really doesn’t take that long and it’s so easy to over-whip with an electric whisk and end up verging on butter. You’re aiming for cream that holds the whisk, but easily plops off with a tap on the side of the bowl. You’re now ready to turn this all into a roulade!
Slather the cream over the meringue, then sprinkle/spread the chopped strawberries over the cream. Using a teaspoon, drizzle a little (about 2 tablespoons) of the salted caramel sauce over the top. With the shortest end of the meringue facing you, roll it away, folding over and using the greaseproof paper to try and keep the roll compact. Once it’s fully rolled, place on a serving plate with the fold underneath. Serve with the remaining salted caramel sauce for your guests to drizzle over their slice of lusciousness at will!
You can keep any left over salted caramel sauce in the fridge for a week or so. It’s great on loads of things – try with vanilla ice cream, a baked apple or a warm chocolate brownie.