225 grams Caster Sugar
1 teaspoon White Wine Vinegar
4 Eggs whites, medium
For the Filling
300 ml Double Cream
For the meringue roll: heat the oven to 170c 150C
fan, 325F, gas 3. Line a 30x20cm (12x8in) baking
tray with foil and lightly brush with oil.
Place the egg whites and sugar in an electric
mixer and whisk for about 10 minutes until thick
and shiny and the mixture forms stiff peaks. Add
the cornflour and vinegar and whisk in. Spread the
mixture in the prepared tin and bake for 15
minutes until just beginning to turn golden.
Turn the meringue out onto another sheet of foil
and allow to cool for about 10 minutes.
Whip the cream until it just holds it’s shape and
spread over the meringue. Top with half of the
fruits, then roll up carefully using the paper to
help you lift and roll.
Reserve a few fruits for garnish and press the
remaining strawberries and raspberries (but not
the red or blackcurrants) through a sieve into a
small bowl. Add the icing sugar to sweeten and
serve with the roulade.