Summer Meringue Roulade

Name: Summer Meringue Roulade
Cuisine: British
Ingredients: 4 egg whites (about 150 gr); 200 gr caster sugar; Pinch salt; 1 tbs corn flour; 1 tbs lemon juice; 50 grams almond flakes; Bit of vegetable oil; 300 ml whipped cream; 1 tbsp caster sugar; 1 tbs vanilla extract; 150 gr raspberries; 150 gr blueberries; Icing sugar for dusting

Liskin @cook_9949723

This is one of my mums signature desserts. Makes me dream about the summer and holidays back home. I made it for the first time for a GBBO competition at work for the dessert week.

Liskin @cook_9949723

This is one of my mums signature desserts. Makes me dream about the summer and holidays back home. I made it for the first time for a GBBO competition at work for the dessert week.

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Ingredients

Meringue
4egg whites (about 150 gr)
200 grcaster sugar
Pinchsalt
1 tbscorn flour
1 tbslemon juice
50 gramsalmond flakes
Bit of vegetable oil
300 mlwhipped cream
For the filling
1 tbspcaster sugar
1 tbsvanilla extract
150 grraspberries
150 grblueberries
Icing sugar for dusting

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Steps

1

Preheat the oven to 150C and line a 37x27cm baking tin with parchment paper. Brush the parchment paper and the edges of the baking tray with a bit of oil. I used vegetable oil.
2

Separate the egg whites, make sure no egg yolk gets into the whites. Add the whites into a clean and dry mixing bowl. This recipe uses large eggs, the egg whites should weigh roughly 150 grams. Add a tiny pinch of salt to the egg whites.
3

Whisk the egg whites until stiff but not dry. This should take couple of minutes. Gradually start adding the sugar, whisking all the time, until the mixture is glossy and thick. This should take another few minutes. In total the whisking should take about 5-6 minutes. Beat in the cornflour and lemon juice until well combined.
4

Spoon the mix into the baking tin and mix evenly. Scatter over the almonds. Bake for 25 - 30 minutes until a light golden crust forms. Try not to open the oven whilst the meringue is baking. Leave to cool in the tin for 5 minutes.
5

Before getting it out of the tin, go through the edges with a knife to make sure none of the meringue is stuck to the tin. Get a piece of parchment paper ready, a bit bigger than the tin. Turn the meringue upside down onto the parchment paper. You might want to use a baking sheet or similar to support the meringue as you turn it around. Leave it to cool completely.
6

Prepare your whipped cream - add a tablespoon of sugar and a teaspoon of vanilla extract. Spread the whipped cream evenly on the meringue. Add the raspberries and blueberries, dust the berries with a bit of icing sugar.
7

Using the paper underneath it to help you, roll up the meringue from the short edge.
8

Cut the meringue into slices and enjoy!