Ingredients
Serves: 6
Prep: 20 minutes
Bake: 24 minutes
· 5 egg whites (215g), room temperature
· 260g caster sugar
· 1.5 tbsp vanilla essence
· 1 tbsp cornflour
· ½ tbsp white wine vinegar
· 250ml single cream, whipped
Berry compote
· 200g frozen berries
· 2 tbsp caster sugar
· 1 tbsp cornflour
Garnish
· Berries
· Whipped cream
· Toasted flaked almonds
Method
- To make the berry compote, add the frozen berries to a saucepan along with the sugar and heat until the berries are thawed.
- Dissolve the cornflour in 2 tbsp of water to make a paste and add this to the simmering berry compote. Cook for 1 minute until everything has thickened, then set aside to cool.
- Preheat your oven to 190°C/170°C fan.
- Line a 13" x 9" baking tray with greaseproof paper and set aside.
- In a clean, dry bowl, add the egg whites and whisk on full speed until white and thick. At this stage, while still mixing, add the caster sugar one tablespoon at a time until fully incorporated.
- Add the vanilla, vinegar and cornflour and mix to combine.
- Spoon the thick meringue into the prepared tray and spread it out evenly.
- Bake in the preheated oven for 8 minutes, then reduce the temperature to 160°C/140°C fan and bake for a further 15 minutes.
- When baked, remove from the oven and turn out onto a sheet of parchment. Remove the greaseproof paper it was baked in and allow to cool for 10 minutes.
- Please note, you do not need to roll the roulade at this stage.
- Once completely cold, spread the whipped cream across the roulade, add in some cooled berry compote and roll it up as you would a Swiss roll.
- To serve, top with extra cream, fruit and some flaked almonds, and enjoy.
