Easy Summer Berry Roulade with Pomegranates & Pistachios

If you love easy desserts you will love this recipe! I have to confess, desserts are not my area of expertise (to say the least) and I don’t have a massive sweet tooth but I do love a good tart and I do love desserts that play around with the mixture of tart (berries & yogurt) and sweetness.

Organic strawberries are rare treat and when they are in season I try my best to get my hands on some, I have found a wonderful farmer called Hannes from Real Fresh Veg who delivered my little punnets of joy!

I love the fact that the filling in this dessert includes thick Greek style yogurt, I love the tang it gives along with the zest of lemon.

A roulade is basically a rolled up meringue which you fill and roll after it cooled. You don’t have to roll the meringue, you can simply spread the filling over the cooked meringue (once cooled) and simply top with the berries like I did here.

Easy Summer Berry Roulade with Pomegranates & Pistachios

A delicious seasonal quick & easy meringue recipe to celebrate the first of the organic strawberries. I love the fact that this dessert is a good mixture between the sweet of the meringue and the tang of the fruit and the filling.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings 6

Equipment

• 30 x 20cm Rectangular Baking Tray

Ingredients

  

1x2x3x

• 4 large organic egg white
• 225 g caster sugar
• 50 g ground almonds
• 1 teaspoon lemon juice
• 1 teaspoon cornflour
• chopped toasted pistachios topping

For the Filling

• 350 ml double cream
• 160 g Greek-style full fat yogurt
• zest of 1 organic lemon
• 1 teaspoon vanilla extract
• 2 tablespoons icing sugar more to dust
• 2 cups strawberries the amount up to you, cut in half
• 1 cup raspberries
• small tub pomegranate seeds

Instructions

 

• Line a baking tray with baking paper and preheat the oven to 170c.
• Meringue: Whisk the egg whites to soft peak and slowly add the sugar only one tablespoons at a time, whisking in-between, until all the sugar has been incorporated and you have a stiff, glossy meringue. Gently fold in the ground almonds, lemon juice and cornflour.
• Spoon the meringue on to the baking paper with a spatula and spread evenly into the tray. If the baking paper slips and lifts up (it's annoying) you can secure it with a little meringue to the baking tray. Bake for 30 minutes until firm on top and slightly golden.
• While the meringue is cooking whisk the cream, yogurt, lemon zest, juice, vanilla and icing sugar in a bowl to a thick cream.
• When the meringue is cooked and cooled, lift the baking paper that the meringue is sitting on and turn it carefully down onto a plate (upside down), carefully peel off the baking paper and let the meringue cool completely. When cool and when you are ready to serve, spoon the cream over the meringue. Decorate with the berries and pomegranate seeds and sprinkle with pistachios if using. Chill for at least 30 minutes. Lightly dust with icing sugar before serving.
• If making a roulade see note below.

Notes

If making a roulade, once the meringue has cooled, spread most of the cream mixture over the meringue, reserving a few tablespoons for decoration. Sprinkle over most of the pomegranate seeds, reserving 2 tablespoons for decoration, and finally scatter with the berries. 

Use the baking paper to roll up the meringue as tightly as you can and transfer to a serving dish. Use the remaining cream to create a strip along the roulade and scatter over the reserved pomegranate seeds and the pistachios. Chill for at least 30 minutes before lightly dusting with icing sugar. 

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