Listen, I want to own up on this one. I have a patch of Wild Strawberries in the garden, unfortunately where I live in Essex there simply isn’t the volumes of Strawberries that you require to make this dish (not that you need a huge amount). The most prolific place I have ever seen Wild Strawberries growing was in the Welsh mountains, literally everywhere. So if you are lucky enough to live in an area where there is loads of Wild Strawberries or have a patch like me make this.. You’ll love it!
Lay a piece of fresh greaseproof paper out and gently flip the meringue over onto it, carefully pull away the used paper and discard. The edges may have got a little crispy during the cooking, so if need be, and again with a sharp knife, trim off the edges. You need spreadable jam for the next stage so if you keep jam in the fridge make sure it has been out for a while and warmed up to room temperature. Spread the Strawberry Jam over the meringue all the way to the edges. Next, whip the cream with a little more sugar and the Rose water. When you want to whip the cream to almost stiff peaks, once this is achieved spread the cream over the Jam, again to the edges. Next, sprinkle over the Wild strawberries, making sure that the Strawberries are again evenly distributed through the Roulade. Roll the meringue up lengthways using the paper to help turn it over. Put on a serving tray and dust with icing sugar and liberally sprinkle with the crystallised rose petals.
So let’s picture the scene. A perfect lightly coloured crispy roll of meringue, softly whipped rose scented cream and Strawberry.. A simple show stopper of a dessert that combines the wonderful perfumes and flavours of Wild Rose and Wild Strawberry against a rich cream and the texture of baked meringue. Oh, and if you like your meringue chewy, put it in the fridge overnight, it’s even better the next day!!
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