A delicious ‘Rolled Raspberry and Loganberry Meringue’


Rolled Raspberry and Loganberry MeringueServes: 6
Preparation and cooking time: 30 minutes

meringueIngredients:

4 egg whites
180g (6oz) caster sugar
1 tablespoon icing sugar, sifted
1 heaped teaspoon cornflour
1 teaspoon vanilla essence
A few drops white wine vinegar
283g can diary cream, thickened as directed on the can
213g can loganberries of blackberries, drained
290g can Scottish raspberries, drained

Method:

1. Preheat the oven to Gas Mark 4, 180 degrees C, 350 degrees F. Line a square baking
tray or swiss roll tin with bakewell parchment.
2. In a large bowl, whisk the egg whites until very stiff. Add the caster sugar a tablespoon at a time, whisking well between each addition.
3. Fold in the icing sugar, cornflour, vanilla essence and vinegar. Pile the mixture onto the prepared baking tray and using a spatula, smooth out and level off.
4. Bake in the oven for 15-20 minutes or until firm on the top and soft in the middle. Set to one side for five minutes to cool.
5. Place a sheet of greaseproof paper on a tabletop. Turn the meringue upside down onto a new sheet of greaseproof paper and carefully remove the bakewell parchment. Spread over the thickened cream, leaving a 2.5cm (1 inch) border around the edges. Scatter over the fruit and roll up like a swiss roll lifting the paper as you go. Place the roll onto a serving dish and just before dredge with icing sugar.

Canny Hint!
If chocolate is more your thing, replace the icing sugar with 1 tablespoon of sifted cocoa powder for a chocolate flavoured meringue.

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