Food with JP Passion: Sensational Strawberry Roulade

Food with JP Passion: Sensational Strawberry Roulade

By JP Kennedy

John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. his passion for proper family cooking stems from his TWO Grandmothers who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.

Every time I visited Avoca with my late Mother Olive she always purchased two large slices of their strawberry meringue roulade, one for her and one for my brother-in-law Danny who is a huge fan of this recipe.

Needless to say when my Godmother Marie bought me the Avoca Cafe Cookbook for Christmas 2016 I was thrilled to discover that the recipe for their famous Roulade was included in the book, and it is one I have made for dessert for numerous family dinners ever since.

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I have added some fresh mint to the recipe to give it an extra hit of flavour.

You can also adapt the recipe and include seasonal fruit such as fresh rhubarb or mango whatever takes your fancy or tickles your taste buds!

Strawberry Meringue Roulade with Fresh Mint


  • (Makes one roulade that will feed up to 8)
  • 225g caster sugar
  • 4 large egg whites
  • Teaspoon vanilla extract
  • 300ml double cream whipped
  • 10 fresh mint leaves
  • 450g fresh strawberries, sliced or quartered



1. Line a 30 x20cm Swiss roll or flat baking tray with baking parchment papered preheat your oven to 150 degrees.

2. Pop your egg whites and half the caster sugar into a large bowl and using your mixer or an electric hand held whisk whisk to snowy peaks. Tip: the bowl must be spotlessly clean and dry before you start.

3. Then gradually add the remaining caster sugar a little at a time and continue whisking for between 10-15 minutes until it forms stiff peaks.

4. Spread the meringue mixture evenly into your tin and place into a preheated oven and bake for one hour.

5. Remove the oven and allow to cool completely.

6. Turn out onto a fresh sheet of baking parchment paper and carefully peel off the other paper lining.

7. Spread generously with the cream, strawberries and mint leaf and carefully roll up into a Swiss roll shape, serve and watch all of your guests swoon and enjoy!

Contact JP On:

Twitter: @JPKCooking
Instagram: jpkennedy.kennedy

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