Raspberry Meringue Roulade

It was treat day today in the Willetts household.  Something simple for dinner (scampi, chips & peas) with a yummy home made dessert for afters.  Today's treat was a yummy Raspberry Meringue Roulade.  I was a bit nervous with this one as I'd never had a meringue that turned out just the way it should do.  I needn't have worried though, I followed the instructions to a tee and it turned out perfectly, even if my Swiss roll tin was a smidgen on the small side.

This recipe comes to you from the Baked & Delicious Magazine, Issue 5, Page 12

Raspberry Meringue Roulade

Ingredients

5 egg whites

150g (5oz) caster sugar

2 tsp cornflour

1 tsp vanilla extract

1 tsp white wine vinegar

icing sugar or caster sugar for dusting

mint sprigs, optional

For The Filling

1 x 284ml carton double cream

1 tsp vanilla extract

50g (2oz) icing sugar, sifted

250g (9oz) raspberries plus extra for serving

For The Raspberry Coulis

225g (8oz) fresh raspberries, puréed and sieved

50g (2oz) icing sugar

lemon juice

Equipment

33 x 28cm (13 x 11in) Swiss roll tin, baking parchment or tinfoil

Method

1. Preheat the oven to 150C/300F/Gas 2.  Line a non-stick Swiss roll tin with lightly oiled baking parchment or tinfoil, leaving a 5cm (2in) overhang all round.

2. Whisk the egg whites in a large clean bowl until they are stiff.  Gradually whisk in the sugar, a little at a time, until the mixture is still and glossy.

3. Gently fold in the cornflour, vanilla extract and vinegar with a spatula or a metal spoon.  Then scrape the meringue onto the prepared Swiss roll tin, spreading it up to the edges and levelling it as much as possible.

4. Cook for 1 hour, then allow it to cool in the tin.  Sprinkle a sheet of greaseproof paper or tinfoil with icing sugar or caster sugar and turn out the meringue onto it.  Peel off the backing paper or tinfoil.

5. Whip the cream until it forms soft peaks and then fold in the vanilla and the sifted icing sugar.  Spread it over the meringue, leaving a border of about 2.5cm (1in) around the edge.

6. Scatter the raspberries evenly over the cream and use the sugared paper to help you roll up the meringue.

7. Whizz the raspberries in a blender or blitz them briefly with a hand blender, push through a sieve and then stir in the sifted icing sugar and a little lemon juice.

8. To serve, spoon some coulis onto each plate and then place a slice or two of roulade on top.  Decorate with extra raspberries and sprigs of mint if you like.

Enjoy x