The One-and-a-half-minute Meringue Roll
This roll is best with a soft meringue mix. If overcooked in the microwave, the meringue can become too firm, so check timing carefully when making for the first time.
Preparation time 6 minutes. Cooking time 1 1/2 minutes.
We used the Tellfresh® Microsafe® shallow oblong 2.1 litre storer (without steaming rack).
3 large egg whites
pinch of salt
1/4 cup pure icing sugar
1 cup cream, whipped until it holds stiff peaks
125 grams (half a punnet) strawberries, hulled and cut into tiny pieces
Place a piece of non-stick baking paper in storer so it covers the base and comes slightly up the sides.
Beat egg whites and salt until they hold stiff peaks. Sift icing sugar over the top and beat again for a minute. Spoon mixture into the lined storer, smoothing out as evenly as you can. Leave uncovered. Microwave on high for 1 1/2 minutes. Let cool (about 10 minutes).
Turn out onto another sheet of non-stick baking paper and very slowly peel away the top piece (i.e., the paper used for cooking) so as not to tear the soft meringue.
Spread with cream, then dot with the berries.
Now form the meringue into a roll (like a Swiss roll). To do this, begin at a short end and, lifting the edge of the baking paper for support, gently roll the meringue. Place on a plate and leave for 1 hour to mellow. Cut into thick slices for serving.