Ingredients

For the custard

250ml / 9fl oz whole milk

1 tsp vanilla paste

3 large egg yolks

40g / 1 ½ oz caster sugar

1 rounded tbsp plain flour

1 tsp cornflour

For the meringue

1 tsp each cornflour, lemon juice and vanilla extract

¼ tsp strawberry essence

4 large egg whi    tes

125g / 4oz caster sugar

50g / 2oz icing sugar, plus a little extra

To finish

150ml / 5fl oz tub double cream

400g / 14oz strawberries

Icing sugar & lemon juice to taste

 

Pour milk into a pan and bring to the boil. Meanwhile, put egg yolks, vanilla sugar and flour and cornflour into a bowl. Using an electric beater, whisk until pale and fluffy. Whisk in a third of the hot milk, then add remainder. Add mixture to the pan and bring to the boil, stirring, until the custard is thickened. Reduce heat and simmer for 2 mins, stirring constantly. Cover surface with cling film, leave to cool, then chill. Can be made 1 day ahead.

 

To make the strawberry coulis, puree ½ the strawberries in a blender – dice the others and set aside to use later, adding icing sugar & lemon juice to taste. Pass through a sieve into a bowl, chill until required.

 

Heat oven to 160C/140C fan/gas 3. Line the base and sides of a Swiss roll tin with baking parchment. Blend cornflour, lemon juice, vanilla extract & strawberry essense to a smooth paste. Tip egg whites into a clean bowl. Mix together sugars in a separate bowl. Whisk egg whites until stiff, then gradually whisk in the sugar, alternating with a little paste until the mixture is thick and glossy. Spoon into the prepared tin and smooth the top. Bake for 20-25 mins until crisp on top. Remove from the oven and leave to cool. Place a sheet of baking parchment on the worksurface and sprinkle with icing sugar. Turn out onto the sheet of baking parchment and peel off the lining paper.

 

Whisk the cream and fold into the custard. Spread the custard cream evenly over the meringue to within 5cm of the short ends and to the edge of the long ends. Scatter with the some of the reserved strawberries. Using the parchment to help you, roll up the meringue from one short end ( you can roll up from the long end if you want smaller pieces). Transfer to a flat plate and dust with icing sugar. Serve in thick slices with a drizzle of coulis and the remaining strawberries.

 

Watch the Demo

 

To get ahead: The meringue, custard and coulis can be made a day ahead. The complete roulade can be made up to 4 hours before serving.

 

To freeze: The coulis can be made and frozen up to 1 month ahead.