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
- Preheat the oven to 150°C, gas mark 2. Line a 33x28cm Swiss roll tin with baking or silicone paper, leaving a 5cm overhang.
- 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.
- 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.
- Turn the meringue out onto a sheet of greaseproof paper sprinkled with sieved icing sugar and peel off the baking paper.
- 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.
- 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.
Variation
Lemon Filling
Whisk 125g Waitrose Luxury Lemon Curd with a 284ml pot Waitrose 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 Waitrose 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 Waitrose Double Cream with 2tsp kirsch (cherry liqueur), then fold in the chopped fruit. Spread over the roulade and roll up.