Mark Moriarty’s strawberry meringue roulade – The Irish Times
A great way to show off prime fruit, lathered in rich vanilla creme diplomat, tucked up in a duvet of sweet meringue
Ingredients
- For the creme diplomat:
- 400ml cream (hold back 150ml)
- 4 egg yolks
- Seeds from 1 vanilla pod or 1 tbsp vanilla bean paste
- 70g icing sugar
- For the meringue:
- 6 egg whites
- 300g caster sugar
- 2 tsp cornflour
- 2 tsp clear malt vinegar
- 2 tsp vanilla extract
- A little icing sugar, for dusting
- 220g fresh strawberries
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