Save to your scrapbook
Raspberry meringue roulade
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Serves: 8
5 large egg whites
150g caster sugar
2 tsp cornflour, sieved
Icing sugar, to dust
284ml pot double cream
250g raspberries
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.
This recipe was first published in Tue Jun 01 01:00:00 BST 1999.
Average user rating