Raspberry & Rose Meringue Roulade

A real show stopper, this stunning dessert can be filled and chilled for upto 4 hours before serving. The outside of the meringue roulade has just a little crunch, enough to contrast with the soft and mallowy inside; dreamy!

Serves 8 Prep time 20 mins + cooling Bake time 15 mins
Raspberry & Rose Meringue Roulade

Ingredients

For the Meringue…

1 tsp cornflour

1 tsp raspberry or white wine vinegar

1 tbsp Belvoir Raspberry & Rose Cordial

4 large egg white

250g caster sugar plus extra for sprinkling

15g flaked almonds

For the filling…

300ml double cream

100ml Belvoir Raspberry and Rose Cordial

250g raspberries

icing sugar to dust

A few fresh rose petals to decorate for added decadence!

Equipment: 33x23cm (13x9in) Swiss roll tin.

Method

1. Preheat the oven to 190oC/fan 170oC/Gas Mark 5. Lightly oil and baking parchment line the tin, folding it neatly into the corners. Lay a second piece of baking parchment out on top of a clean damp tea towel sprinkle over a thin layer of caster sugar. Mix the cordial, cornflour and vinegar and together.

2. Use an electric whisk to whisk the egg whites in a large grease-free bowl until they are stiffly peaking – you should be able to tip the bowl upside down without the eggs moving! With the whisk still running, gradually add the caster sugar, adding it a tablespoonful at a time until the mixture is thick and glossy. Then whisk in the cornflour mix.

3. Spoon the meringue mixture into the paper lined tin, easing it gently into the corners. Scatter over the almonds. Bake in the centre of the oven for 10 mins, or until risen and just lightly coloured. Reduce the oven temperature to 170oC/fan 150/gas Mark 3 and cook for a further 5 mins until lightly crunchy and beginning to crack.

4. Remove from the oven, and then carefully invert the tin onto the sugar sprinkled baking parchment. Carefully lift off the tin and leave to cool for 1 hour.

5. To finish: Carefully peel off the paper from the meringue. Put the raspberries in a bowl and spoon over 3 tbsp of the cordial, stir well. Pour the cream into a large bowl, add the remaining cordial and whisk until soft peaks form.

6. Spoon the cream onto the meringue, spreading it with a palette knife. Scatter over the raspberries and juices. Roll up the meringue, starting with one of the narrowest edges and using the paper and teacloth to help.  Transfer to a serving plate and remove the paper and tea towel. Serve chilled.