- 3 egg whites
- 165g caster sugar
- 50g toasted almond flakes chopped (not finely, keep a few for sprinkling on top)
- 350ml cream, whipped
- 300g fresh berries (whichever are in season)
- 1 dst icing sugar, for decoration
- Turn on the oven to 150c.
- Toast the almonds on a dry pan for about 2 minutes before cooking the meringue. It gives them a much more intense flavour and texture. Watch them carefully as they burn easily. Remove from pan and set aside.
- Whisk the egg whites with the sugar until it forms stiff dry peaks. The time this takes varies depending on the speed of the whisk. Make sure your bowl is squeaky clean also or the whites won't whisk properly.
- Fold in the toasted chopped almonds. Line a baking tray with parchment paper. Spread the meringue mixture evenly all over the baking tray.
- Bake in the oven at 150c for about 40-45 minutes. The idea behind this meringue is that it is gooey in the middle. You know when it's cooked when the top layer of meringue is firm to the touch but can be broken. If you overcook it, the meringue will be dry and not so nice. The corner should also lift off the parchment paper with ease.
- Take out of the oven, let it rest for 5 minutes. Then lift the meringue out of the baking tray and directly on to a damp tea towel (paper left on). Roll up into a roulade and leave to go cold.
- Whip the cream until it is stiff. Watch it carefully. When you're ready spread the cream onto all areas of the flat meringue. Spread the raspberries evenly.
- To Assemble: Holding the parchment paper, pull the meringue gently back into a roll and then onto a plate. Sprinkle with icing sugar and remaining almonds.
- Serve up and devour!