TheAustralianWomensWeekly_Food_Issue_22_2016

STRAWBERRIES & CREAM

WHITE CHOCOLATE

ROULADE

PREP + COOK TIME 45 MINUTES

(+ COOLING & REFRIGERATION) SERVES 10

5 eggs, separated

⅔ cup (150g) caster sugar

1½ tablespoons hot water

80g white chocolate, grated finely

⅔ cup (100g) self−raising flour

¼ cup (55g) caster sugar, extra

375g strawberries, sliced thinly

2 tablespoons icing sugar

½ teaspoon sumac

250g mascarpone

½ cup (125ml) thickened cream

30g store−bought meringue nests,

crushed coarsely

1 Preheat oven to 200°C/180°C fan.

Grease a 26cm x 32cm swiss roll pan;

line base and long sides with baking

paper, extending paper 5cm over edge.

2 Beat egg yolks and caster sugar in

a medium bowl with an electric mixer

for 5 minutes or until very thick and

pale. Pour the hot water down the

inside of the bowl, add chocolate;

gently fold in sifted flour until just

combined. Transfer to a medium bowl.

3 Beat egg whites in a medium bowl

with an electric mixer until soft peaks

BASIL-INFUSED STRAWBERRIES

2 tablespoons water

½ cup (160g) strawberry jam

1 tablespoon lime juice

8 large fresh basil leaves

250g strawberries, halved

1 Spray a 20cm springform pan with

cooking oil (don’t use butter as this

hardens in the fridge); line base with

baking paper.

2 Process biscuits until fine. Add

butter; process until combined. Press

mixture firmly over base of pan.

Refrigerate for 30 minutes.

3 Sprinkle gelatine over the water

in a small heatproof jug; stand jug in

a small saucepan of simmering water,

stir until gelatine dissolves. Cool.

4 Beat cream cheese, sugar and rind

in a medium bowl with an electric

mixer until smooth. Add cream; beat

until smooth. Add juice, cooled

gelatine mixture and finely chopped

basil; beat until combined. Pour filling

mixture over biscuit base. Cover;

refrigerate for 3 hours or overnight

until set.

5 Make basil−infused strawberries.

6 Just before serving, top

cheesecake with strawberries and

syrup; scatter with basil leaves.

BASIL-INFUSED STRAWBERRIES

Stir the water, jam, juice and basil in

a small saucepan over low heat until

jam melts. Bring to the boil. Remove

from heat; stir in strawberries. Cool.

Discard basil.

form. Fold egg white into chocolate

mixture, in two batches, until just

combined. Spread mixture into pan.

4 Bake cake for 12 minutes or until

golden and sponge springs back when

pressed lightly with a finger.

5 Meanwhile, place a piece of baking

paper, cut just larger than the pan, on

a work surface; sprinkle evenly with

extra sugar. Turn hot sponge onto

sugar−covered paper, peel away lining

paper; trim crisped edges with a

sharp knife. Working quickly and

using paper as a guide, roll sponge up

from a long side. Cool for 5 minutes.

Unroll sponge, remove paper; re−roll,

cover with a clean tea towel. Cool.

6 Meanwhile, combine strawberries,

sifted icing sugar and half the sumac

in a medium bowl. Cover; refrigerate

for 30 minutes.

7 Beat mascarpone and cream in

a small bowl with an electric mixer

until almost firm peaks form.

8 Unroll cooled sponge; spread with

two−thirds of the cream mixture,

leaving a 2.5cm border on all sides.

Top with half the crushed meringue

and half the strawberry mixture.

Re−roll sponge to enclose filling. Serve

roulade topped with remaining cream,

meringue and strawberry mixture;

sprinkle with remaining sumac.

“The exotic Middle Eastern spice powder,

sumac, adds a lovely lemony citrus

tang to the sweetened strawberries.”

Frances Abdallaoui, Food Director, The Australian Women’s Weekly

AWW FOOD • ISSUE TWENTY TWO 57

In Season