Summer Berry Roulade

Definitely a pudding for a special occasion. For extra drama, dim the lights and add small party sparklers or candles.

Serves: 8

Preparation: 30 minutes + 1 hour soaking + cooling

Plus: Cooking time: 15 minutes

Ingredients

  • 4 large Egg Whites
  • 225g Caster Sugar
  • 1 tsp Cornflour
  • 1 tsp White Wine Vinegar
  • a few extra berries and (edible) borage flowers, to decorate
  • Icing Sugar, for dusting

Filling

  • 450g mixed sliced Strawberries and whole Raspberries
  • grated zest of ½ Orange
  • grated zest of ½ Lemon
  • 2 tbsp Caster Sugar
  • 3 tbsp undiluted Pimm's
  • 300ml Double Cream
  • 150g Greek Yoghurt

Method

  1. Preheat the oven to 190oC/Gas Mark 5.
  2. Line a 33 x 23 cm Swiss roll tin or roasting tin with a large piece of non-stick baking parchment and snip diagonally into the corners so that the paper lines the base and sides and stands about 2.5cm  above the edges.
  3. Whisk the egg whites in a large clean bowl until stiff, moist-looking peaks form and you can turn the bowl upside down without the egg whites moving.
  4. Gradually whisk in the sugar a teaspoonful at a time.
  5. Continue whisking for a minute or two once all the sugar has been added, until the meringue is very thick and glossy.
  6. Mix the cornflour and vinegar together in a small bowl and fold into the meringue.
  7. Spoon into the lined tin and spread gently into an even thickness.
  8. Bake for 10 minutes.
  9. Lower the oven temperature to 160oC/Gas Mark 3 and cook for another 5 minutes until the meringue is just firm to the touch, pale biscuit coloured and lightly cracked.
  10. Leave to cool for at least 1 hr.
  11. Meanwhile, mix the berries with the orange and lemon zest, sugar and Pimm's and leave to soak for at least 1 hour.
  12. Just before serving, place a tea towel on the work surface with a narrow edge facing you.
  13. Cover with a large piece of non-stick baking parchment and turn the meringue out on to the paper covered cloth.
  14. Peel the lining paper from the meringue base.
  15. Whip the cream until it just forms soft swirls. Fold in the yoghurt and juices from the summer fruit, spoon over the meringue and spread into a thin layer.
  16. Spoon the fruit over the top and roll the meringue up, starting from the bottom short edge and using the paper and tea towel to help.
  17. Carefully transfer to a serving plate, removing the paper and cloth.
  18. Decorate with extra berries and borage flowers and dust with a little icing sugar.
  19. Serve cut into thick slices.

Tip

Instead of the summer berries and Pimm's, use a little chopped mint and blackberries and raspberries, or raspberries and diced peaches, or diced plums.

This recipe is from Cooking from the Garden by Sara Lewis and published by Simon & Schuster in 2012.


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