This is my second guest post in my blog.. . Today’s post is by shazia zackeriya who blogs at ‘From my kitchen‘… she is such a sweet and simple person I love her colourful picture in her blog and her varied recipes…we became friends in short time…when I asked her about the guest post she was surprised to hear although it’s her first guest post in her blog…Am happy to have her in my space and give opportunity to do her first guest post…
Let’s see what she has for us
I’m so excited to do my first guest post to Ashee’s space!Really it’s a wonderful feeling when someone ask us to do a guest post in their blog and this is my first experience as such! hehe! Thank you Asheera for choosing me as your second guest in your blog!When she asked me to do this, without thinking twice i accepted her invitation!We are developing our little friendship through this world and glad to know you more Asheera!A humble sweet person in nature😍
Now let me introduce a little about myself -I’m Shazia an Indian food blogger who blogs at From My Kitchen , currently residing in Saudi Arabia with my small family. I started my blog just to archive my recipes and with the intention to share it with the passionate foodies !Now blogging and food photography is my passion and it is something that i’m enjoying the most these days!Ever since I was little,I used to admire my mom brewing magic in the kitchen and that’s right where I gained my inspiration!I love to explore new cuisine and experiment them in my kitchen!I love Baking,it’s like a stress buster for me!!Like many of you, desserts are my weakness too! So you can find many desserts as well as other innovative and fusion recipes in my blog!
When Asheera asked me to do the guest post i was wondering what shall i give to her beautiful space! I approached her to know if she has any specific recipe type in her mind like savory or sweet, to which she immediately replied by saying she always prefer sweet! How sweet hehe! So i thought i should give my best !And here it is, one of my most favorite dessert in roulade form!
Have you ever heard of pavlova? For those who doesn’t know, it’s a meringue based dessert prepared with egg whites and sugar!And this beauties are the roulade form of pavlova,but there are some changes in the recipe of rolled version!My hubby call it as cloud from the sky! We are great fan of this heavenly dessert!
It’s texture is like crispy crust soft light fluffy inside,filled with some whipped cream and tropical fruits,a fabulous combination of sweet dessert and sour fruits.Very easy to put together,but a little tricky and then bake it to perfection. Here the point to be noted is that you have to get a stiff,glossy and shiny egg whites(meringues)
This dessert don’t use butter, flour or egg yolks and still its very yummy melt in mouth texture..You can use any fruits of your choice. Sour fruits go best with this roulade. It will help to cut the sweetness of the dessert. Can use kiwi, berries, pineapple and so on!
Can you see the cracky crispy crust there?But inside its fluffy and melt in mouth!
Happy Baking!
Hope lovely readers of Ashee’s cookbook will enjoy this heavenly dessert!
Regards Shazia!
Over to the recipe
Berry Meringue Roulade -A guest post by Shazia
Ingredients
- 5 egg whites
- 1 1/4 cup powdered sugar
- 1 tsp vanilla essence
- 2 cup whipping cream
- 6 tbsp icing sugar
- 1 tsp vanilla essence
- Fruits of your choice I used blueberries and strawberries
Instructions
- Preheat the oven to 160 degree Prepare the Swiss roll pan by lining parchment paper and greasing it .and keep it aside.
- Beat egg whites until frothy
- Start adding sugar 2 tablespoon each and continue to beat on high speed till you get stiff and shiny peaks( test to see if the sugar is fully dissolved by rubbing a little of the meringue between your finger.if its smooth the batter is done)Beat in the vanilla.
- Spread the meringue evenly on the prepared baking sheet. Bake until pale golden, about 20 Minutes. Bake until meringue is slightly firm to touch on top but soft inside. Set aside to go cool
- Meanwhile prepare the whip cream by beating it until light and fluffy
- Lay Cling wrap or wax paper over the cooled meringue
- Place a wire wrack on top of that and flip it over.
- The baking sheet will be facing you now. lift away the baking sheet carefully .If there is some holes,don't worry you can fix it.
- Gently take away the wire wrack under the roulade
- Spread the whip cream all over the top of the meringue .Preserve some for the topping
- Spread the sliced berries evenly on to the whipped cream
- Roll the roulade using the cling film as your guide, starting at 1 long side, gently roll up meringue enclosing filling. Place it seam side down, on serving platter.
- Now spread the preserved whip cream on top and decorate it with beriies, dust some icing sugar on top.(this will help to cover the cracks if there are some)
- Refrigerate it for one hour and then slice it for a neat serving!