Raspberry Roulade

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15 Mins Preparation Time
20 Mins Cooking Time
2 Hrs Resting Time

This dessert requires some delicate handling, but if it cracks a little, never mind, that’s also very pretty!

Ingredients

  • 4 egg whites
  • 225 g (8 oz) caster (superfine) sugar
  • 60 g ( oz) flaked almonds
  • 350 ml whipping cream, well chilled
  • 2 tablespoons mascarpone cheese
  • 2 tablespoons lemon curd
  • 200 g (7 oz) fresh raspberries

Method

PREHEAT THE OVEN TO 200°C (400°F/GAS 6). Line a baking tray with baking paper or a silicone mat.

BEAT THE EGG WHITES TO SOFT PEAKS IN A MIXING BOWL WITH AN ELECTRIC BEATER, THEN ADD THE SUGAR IN THREE LOTS, BEATING WELL BETWEEN EACH ADDITION. The sugar needs to be completely dissolved.

ONCE THE MERINGUE IS GLOSSY AND FIRM, SPREAD IT OUT IN A RECTANGLE SHAPE ON THE BAKING TRAY. Scatter with the almonds, then bake for 15–20 minutes, until it is firm and golden on top.

TAKE THE MERINGUE OUT OF THE OVEN AND TURN IT OVER IMMEDIATELY ONTO A CLEAN TEA TOWEL (TEA TOWEL). Let it rest for about 10 minutes before removing the baking paper or silicone mat, then let it cool completely. Allow about 1 hour for this.

USING AN ELECTRIC BEATER, WHIP THE CREAM WITH THE MASCARPONE UNTIL LIGHT.

ONCE THE MERINGUE IS COMPLETELY COLD, SPREAD THE LEMON CURD OVER ONE HALF, LEAVING A BORDER OF 1.5 CM ( INCHES). Cover with whipped cream, then scatter over the raspberries. Gently roll up the meringue on itself, without pressing too hard, then let it rest for 1 hour in the fridge before serving.