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Waitrose

Raspberry Meringue Roulade

This delicious dessert is rather like a rolled-up pavlova, and will make a fabulous finale to any mealtime. It's simple to make and extremely versatile because it can be filled with any fruits of your choice - see the suggested variations

Serves:
 8

Ingredients

  • 5 large egg whites
  • 150g caster sugar
  • 2tsp cornflour, sieved
  • Icing sugar, to dust
  • 1 x 284ml pot Waitrose Double Cream
  • 250g raspberries

Method

  1. Preheat the oven to 150°C, gas mark 2. Line a 33x28cm Swiss roll tin with baking or silicone paper, leaving a 5cm overhang.
  2. Whisk the egg whites until stiff, then gradually whisk in the caster sugar, a little at a time, until the meringue mixture is stiff and glossy. Whisk in the cornflour.
  3. Turn the mixture into the prepared Swiss roll tin using a palette knife or spatula and spread it evenly to the edges. Cook for 1 hour, then cool in the tin.
  4. Turn the meringue out onto a sheet of greaseproof paper sprinkled with sieved icing sugar and peel off the baking paper.
  5. Lightly whip the cream to soft peaks and spread over the meringue, leaving a border of about 2.5cm on the long side farthest away from you.
  6. Scatter the raspberries evenly over the cream, then carefully roll up. Place the roulade on a serving plate, join-side down. Serve sliced, with extra fruit arranged around it or a raspberry sauce.