Raspberry meringue roulade
An easy recipe for raspberry meringue roulade which is simple enough for kids to make.
For the roulade
large egg whites
For the filling
fresh or frozen or any other berry
Preheat oven to 160°C /140°C fan and line a 33cm x 23cm (13in x 9in) shallow baking tin with baking paper.
Whisk the egg whites
Separate the eggs. Add the whites to a large bowl and whisk until they are stiff.
Measure the caster sugar into a small bowl then add to your egg whites a spoon at a time, whisking all the time. When you are finished the mixture should be thick and glossy.
Add the cornflour and lemon juice and mix until well combined.
Bake the meringue.
Spoon the meringue into your prepared baking tin and spread it out evenly.
Bake for 25 minutes until a light golden brown crust forms. Remove from the oven and let it cool in the tin for 5 minutes.
Cut out a rectangle of baking paper a bit larger than your tin and dust it with icing sugar. Turn the meringue out on top of the paper. Remove the tin, and leave the meringue to cool completely.
Make the filling
Measure the cream into a jug – or to be more accurate use scales with a ml function. Pour into a mixing bowl. Add the icing sugar. Whip the cream until it is just becoming stiff and holding its shape.
Make the roulade
Remove the paper from your roulade then spread the cream mixture evenly over the top.
Sprinkle over the fruit.
Roll the meringue from the short edge, using the baking paper underneath to help you.
There are a few ways to separate eggs, but I tend to pass the yolk between the two egg shell halfs and let the whites fall into a bowl.