I got the idea for this from some cooking show that we were watching and realized it could be a bit of a challenge. After all how often do you get to try to roll something like meringue up?
We needed a quick dessert to take to what was going to be a fun party, so what better than to try it? It's the kind of dessert that can be repaired with powdered sugar if necessary. It wasn't even necessary.
The basic idea is, make a meringue base (a flexible meringue not a fully dried meringue), place it in a sheet pan, bake it, turn it out, slather on whipped cream and berries, then roll it up, dust with powdered sugar and it's ready to go.
5 large egg whites at room temperature
8 oz Superfine (caster) sugar
1 tsp vinegar (light coloured)
1 tsp corn starch (cornflour)
pinch salt (not kosher salt), use a fine regular salt
If the eggs are refrigerated, remove from the refrigerator and allow to warm slightly (to a cool room temperature).
Prepare a sheet pan by lining it with foil, leaving about a 2 inch "collar". Grease the foil with cooking spray - or brush on a flavourless oil. Do not use butter here as it has a high moisture count and we don't need more mositure. Pre-heat oven to 350F.
Place the egg whiles in the bowl of a stand mixer and whisk on medium speed until the whites are broken apart and foamy. Now increase to full speed and whisk to the soft peak stage.
Stir in the salt, corn starch and light coloured vinegar - carefully so as not to deflate the foam.
Whisk on high while adding the sugar until the mixture is smooth and glossy. About 3-4 minutes. It should now be at the stiff peaks stage.
Spread the meringue misture into the prepared foil lined pan.