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    Raspberry meringue roulade

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    Raspberry meringue roulade

    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.

    • Preparation time: 10-15 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 15 minutes, plus cooling

    Serves: 8

    Ingredients

    5 large egg whites
    150g caster sugar
    2 tsp cornflour, sieved
    Icing sugar, to dust
    284ml pot double cream
    250g raspberries

     

    Method

    1. Preheat the oven to 150°C, gas mark 2. Line a 33x28cm swiss roll tin with baking parchment, 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. Dust with extra icing sugar if you wish.  Serve sliced, with extra fruit or a raspberry sauce.

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    Variations

    Lemon filling
    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.

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