* Serves 6–8
- 2 tsp. cornstarch
- 1 cup superfine sugar
- 4 egg whites, at room temperature
- confectioners’ sugar, sifted
- 1 1/2 cups strawberry sorbet
- 1/2 cup heavy cream
- confectioners’ sugar, fresh strawberries, and mint leaves, to decorate
Line a 12 × 9-in. jelly-roll pan with a nonstick baking liner or waxed paper, cut to fit. Sift the cornstarch and blend evenly with the superfine sugar. Whisk the egg whites until they form firm peaks but are not dry and crumbly. Then whisk in the sugar-cornstarch mixture gradually until stiff and glossy. Spoon into the prepared pan and flatten the top out. Place in a cold oven and turn it to 300°F (150°C). Cook for 1 hour until the top is crisp but the meringue still feels springy (if it appears to be coloring early in the cooking, reduce the temperature so it does not turn brown). Turn out immediately onto a double sheet of waxed paper that has been sprinkled with sifted confectioners’ sugar, and let cool.
Meanwhile, soften the sorbet and whip the cream. When the meringue has cooled, carefully and quickly spread it with the sorbet and then with the whipped cream. Roll up, using the paper as a support, and wrap lightly in foil. Return to the freezer. Freeze for about 1 hour (or up to several days) before serving, sprinkled with more confectioners’ sugar and topped with fresh strawberries and mint.
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- Iced hazelnut & lemon roll