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Raspberry meringue roulade
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This delicious dessert is rather like a rolled-up pavlova. It's simple to make and extremely versatile because it can be filled with any fruit you choose.
5 large egg whites
150g caster sugar
2 tsp cornflour, sieved
Icing sugar, to dust
284ml pot double cream
Whisk 125g Waitrose Luxury Lemon Curd with a 284ml pot double cream and the finely grated rind of 1 lemon. Spread over the roulade and roll up.
Nectarine and Amaretto filling
Whisk a 284ml pot of double cream with 2tbsp Amaretto liqueur. Fold in the chopped flesh of 2 nectarines. Spread over the roulade, roll up and serve with raspberry sauce.
Pineapple and kiwi fruit filling
Chop 2 thick slices from a sweet pineapple. Peel and chop the flesh of 2 kiwi fruit. Lightly whisk a 284ml pot double cream with 2 tsp kirsch (cherry liqueur), then fold in the chopped fruit. Spread over the roulade and roll up.
This recipe was first published in June 1999.