Make the most of delicious summer berries with this delish meringue roulade. The chewy meringue combined with the creamy filling make it a textural delight, yum!
Preheat oven to 180C. Line a 25 x 30cm Swiss roll pan or slice tin with baking paper, allowing the sides to overhang.
Use an electric mixer to whisk egg whites until firm peaks form. Gradually add caster sugar, one tablespoon at a time, whisking between each addition. Continue until the peaks become shiny and the sugar completely dissolves. Add cornflour and vinegar to the meringue until just combined.
Spoon into the Swiss roll pan and use a pallet knife to smooth the surface. Bake for 10 mins or until the meringue just starts to turn lightly golden. Remove from the oven.
Place a clean tea towel on a board or work surface. Top with a large sheet of baking paper, then dust lightly with 3 tablespoons of icing sugar.
Turn the meringue, top down, onto the icing sugar dusted paper. Set aside for at least 20 minutes to cool.
Use an electric mixer to whisk cream until soft peaks. Gently fold in pure icing sugar and vanilla extract.
To assemble, spread half the cream over the meringue and scatter with half the raspberries. Carefully roll the filled meringue, using the paper and tea towel as a guide. Transfer to a serving dish, covered in cling film and refrigerate for 1 hour to chill totally.
Just before serving, unwrap the roulade, and top with the dollops of the remaining cream, the raspberries and chopped pistachios. Dust with extra icing sugar. Serve chilled.
Tip: For easy serving, cut this meringue roulade with a sharp serrated bread knife rather than a normal knife.
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