+ Raspberry Coulis
Serves 8 - 10 persons
For the meringue
4 egg whites
250g of caster sugare
Pinch of salt
Handful of flaked almonds
For the filling
570ml double cream
1 tablespoon of lemon curd
Pinch of salt
Summer berries - raspberries, strawberries, blueberries
A punnet of fresh raspberries
1 tablespoon of icing sugar
Squeeze of a lemon
Summer Berry Meringue Roulade
Preheat the oven to 180 degrees
To make the meringue, whisk the egg whites with the pinch of salt until stiff and dry.
Gradually beat in the sugar, one tablespoon at a time, until all is incorporated and thick and glossy.
Line a deep baking sheet with parchment and pour in the egg white mixture, spreading evenly.
Sprinkle with the flaked almonds.
Bake in the preheated oven for 10 minutes and then reduce the heat to 120 degrees for a further 10 minutes.
Remove from the oven and allow to cool.
Meanwhile, whip the cream to soft peaks and swirl through the lemon curd.
Once the meringue has cooled, cut some more parchment paper and lay this on a flat work surface.
Turn the meringue out on to this parchment, face down.
Spread with the cream, sprinkle over the selection of berries.
Taking the long edge, fold the parchment over all the way along to turn in the edge of the meringue.
Continue to roll until you have have your roulade .... don't be nervous, it should roll up easily.
Blend a punnet of fresh raspberries with a tablespoon of icing sugar and a squeeze of lemon.
Pass through a sieve to remove the pips if preferred.
Serve a slice of the roulade on a plate of coulis or drizzle the coulis over a slice of roulade....either way this makes a delicious and impressive dessert.