- Serves: 10
- Cook Time: 17 minutes
- Prep Time: 25 minutes plus cooling
- Effort: medium
- 6 egg whites, at room temperature
- a pinch of sea salt
- 375 g caster sugar
- 2 tsp cornflour
- 1 tsp white wine vinegar
For the raspberry rose filling:
- 500 ml double cream
- 3-6 tbsp rose water
- 250 g raspberries
1. Preheat the oven to 180C/gas 4. In a scrupulously clean, dry mixing bowl and, using an electric hand-held cake mixer, whisk the egg whites with the salt until stiff peaks form.
2. Sprinkle in 1 tablespoon of sugar at a time and whisk between each addition until the meringue is thick and glossy. Add the cornflour and vinegar and whisk until mixed.
3. Transfer to a 30 x 40 cm shallow baking tin, lined with baking parchment, and, using a spatula, spread the meringue into the corners of the tin and smooth the surface. Bake in the oven for 17 minutes, or until barely crisp. Remove from the oven and set aside to cool.
4. Cover the meringue with a sheet of baking parchment, then quickly but carefully invert the tin onto the work surface. Lift off the tin, then gently peel off the lining paper from the meringue.
5. To make the filling, put the cream and rose water in a bowl and whip lightly until softly peaking. Spoon onto the meringue and spread, leaving a 1cm border clear all round. Place the raspberries on the cream.
6. Lift up the side of the baking parchment nearest to you and use it to help roll up the roulade lengthways. Peel back the paper as you go. Before you reach the end, carefully lift the roulade (still on the paper) onto a platter or board.
7. Roll the roulade off the paper so that the join is underneath, then slice into 10 pieces and serve.
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