It’s not yet our local strawberry season but good strawberries are available in the grocery store, and I’ve decided to prepare strawberry meringue roulade for Easter. With two young grandchildren with celiac, I’m always on the lookout for naturally gluten-free recipes. This is a favorite. See below and print out the recipe here.

We first had meringue roulade in Ardmore on the south Irish coast, a key setting for my Sharpe and Donovan series. Here I am in my orange Irish raincoat a few years ago on Ardmore’s famous, and beautiful, cliff walk.

 

Strawberry Meringue Roulade

Ingredients

4 egg whites
1 c superfine (caster) sugar
1 pint heavy cream or whipping cream
1 pint fresh strawberries (or mixed berries)

Directions

Preheat oven to 300​°F.​ Line an 8″X12″ jelly roll pan with parchment paper. Using an electric mixer, beat egg whites with half the sugar until they form soft peaks. Slowly add the rest of the sugar and beat until stiff peaks form.

Spread the egg white and sugar mixture onto the parchment-lined pan and bake for about an hour. Let cool. Place a fresh piece of parchment paper on the counter and turn out the meringue onto the fresh parchment, upside down, and peel off the top layer.

Whip the cream. (No sugar necessary given the sweetness of the meringue.) Cap and slice the berries. Spread the cream on the meringue and dot with berries. Roll up the meringue, cream and berries. Top with dollops of cream and berries if desired.

Slice and serve. Makes about 8 servings.

Enjoy!