Anyone with a weakness for sweet things will love this recipe. This is a great one to serve for parties or afternoon tea - strawberries and cream are a winning combination, and the meringue melts in the mouth.


  • 23 x 33cm / 9 x 13in swiss roll tin

  • Butter for greasing

  • 4 egg whites

  • 250g/ 8oz caster sugar

  • 45g / 1½ oz flaked almonds

  • Icing sugar for dusting

  • For the filling

  • 300 ml /½ pint double or whipping cream, whipped until thick

  • 250g/8oz strawberries, quartered


  • 1.

    Grease the Swiss roll tin and line with a sheet of baking parchment. Whisk the egg white using and electric whisk on full speed until stiff but not dry. Add the sugar, 1 tsp at a time, and continue to whisk at full speed, until all the sugar has been incorporated and the mixture is stiff and glossy. Spoon the meringue into the lined tin and tilt to level the surface. Sprinkle over the flaked almonds.

  • 2.

    Bake near the top of a preheated oven at 200°c (400°f, Gas 6) for about 8 minutes until the top is pale golden and watch carefully.

  • 3.

    Reduce the oven temperature to 160°c (325°f, gas 3) and continue baking for 10 minutes or until the meringue is firm to the touch. Remove the meringue from the oven and turn out onto a sheet of baking parchment. Peel the lining paper from the base and leave the meringue to cool for 10 minutes.

  • 4.

    Spread the whipped cream evenly over the meringue, and scatter the strawberries over the cream. Roll up the meringue up tightly from the long side, using the lining paper to help lift it. Wrap the roulade in baking parchment and leave to chill in the refrigerator for about 30 minutes.

  • 5.

    Lightly dust with sifted icing sugar before serving. Decorate with strawberries and mint leaves/ strawberry leaves.

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