Summer Berry Roulade
This show-stopping dessert is a light marshmallowy meringue sandwiched with billowy cream, lemon curd and summer berries.
4 large egg whites
250g caster sugar
1 tsp cornflour (optional)
250ml double cream
4 tablespoons lemon curd (optional)
Preheat the oven to 170oC fan/Gas 5.
Lightly grease and line a 23cm x 33cm swiss roll tin with greaseproof paper.
Whisk the egg whites until stiff – you should be able to turn the bowl upside down without the egg whites falling out.
Continue to whisk the egg whites, adding one teaspoon of sugar at a time.
Finally, whisk in the cornflour.
Spoon the meringue into the tin and smooth out into an even layer.
Place into the centre of the oven and bake for ten minutes.
Reduce the heat to 140oC/Gas 3 and cook for 5 minutes. The meringue should be firm to the touch and should not be oozing any liquid.
Place a tea-towel on the work-top and cover with a sheet of greaseproof paper.
Quickly turn the meringue out into the greaseproof paper by inverting the tin.
Allow the meringue to cool for at least half an hour.
Peel the greaseproof paper away from the meringue.
Whip the cream until it forms soft peaks.
Spoon the cream onto the meringue and spread out evenly.
If you are using lemon curd spoon it over the cream, then roll up the meringue starting from one of the shorter sides.
Serve with berries of choice and a sprinkling of icing sugar.