Meringue Roulade
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Meringue
5 large egg whites
225g golden caster sugar
1tsp cornflour
½tsp white wine vinegar
80g flaked almonds or chopped pistachios
Filling
150ml double cream
250ml Greek-style yoghurt
1tbsp icing sugar
400g summer berries or mango and passion fruit
Preheat the oven to 175°C/Fan 155°C/Gas 3/4.
Line a plain sheet (roughly 28x33cm) with baking parchment.
Place your egg whites in a very clean bowl and whisk at a medium speed for 5-7 minutes (using the whisk attachment of a stand mixer or hand-held). Go past the frothy stage until you see soft peaks form.
Now start adding your sugar 1tbsp at a time, gradually increasing the speed of whisking as you add the sugar. Once all the sugar has been added continue whisking for 2-3 minutes until stiff peaks form and your meringue is thick and glossy. Fold in the corn flour, white wine vinegar and 40g nuts. It must be immediately baked.
Using a palette knife spread the meringue mixture out onto the plain sheet, it should be about 1-1.5cm thickness. Sprinkle with the remaining nuts and bake for 35-40minutes. If you can bake it on the floor of the oven for the last 10 minutes this will help to cook the bottom. Take it out when it feels dry to the touch and slightly golden. Set aside to cool.
Meanwhile, for the filling, lightly whisk the double cream with the icing sugar for 2 minutes then add the yoghurt and whip for a further minute.
When the meringue feels cool to the touch, line another plain sheet or large chopping board with baking parchment and flip the meringue over onto the new sheet and peel off the meringue’s bottom baking parchment. If the bottom is wet and uncooked pop it back into the oven (upside down) for 10 minutes.
Spread your cream/yoghurt filling evenly across the cooled meringue and scatter over your chosen fruit. Using the new baking parchment, gently roll up the meringue (along the longest side). This is best eaten on the same day it is filled. The meringue base will keep, unfilled, for up to 2 days if covered and stored at room temperature.
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Recipe inspired by Ravneet Gill
