Raspberry Roulade

A simple but perfect dessert with marshmallow meringue filled with softly whipped cream and fresh raspberries.

The Recipe

• 6 eggs whites (free-range eggs)

• 280g caster sugar

• 250ml fresh cream

• 250g fresh raspberries

The Method

1. Pre-heat oven to 180⁰C (160⁰C fan) and line a swiss roll tin with baking paper.

2. Separate eggs and add egg whites to a spotless clean bowl.

3. Whisk eggs whites for 2 minutes until they reach soft peak (they should have formed a foam, but not too stiff). If possible, I would mix using an food mixer with a whisk attachment or an electric whisk.

4. Weigh out the caster sugar and then while whisking the egg whites, slowly add caster sugar 1 tablespoon at a time.

5. Once all sugar has been added whisk on medium-high speed for 6 minutes until the meringue has reached stiff peak (you should be able to hold the bowl over your head without any accidents).

6. Spread the meringue evenly onto your prepared swiss roll tin.

7. Bake for 18-20 minutes until the meringue is slightly golden. Remove from the oven and allow to cool on a wire rack for just a few minutes.

8. Carefully remove from baking tin by flipping the meringue over on to a piece of baking paper or tin foil and slowly peel off baking paper from the top of the meringue. Allow to cool completely.

9. Whip fresh cream to a soft peak, and spread evenly over the cooled meringue and then cover with raspberries.

10. Starting from the longer side confidently roll the filled meringue using the baking paper underneath to help you, transfer to a serving plate and enjoy!