Summer Berry Roulade
Definitely a pudding for a special occasion. For extra drama, dim the lights and add small party sparklers or candles.
Preparation: 30 minutes + 1 hour soaking + cooling
Plus: Cooking time: 15 minutes
- 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
- 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
- Preheat the oven to 190oC/Gas Mark 5.
- 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.
- 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.
- Gradually whisk in the sugar a teaspoonful at a time.
- Continue whisking for a minute or two once all the sugar has been added, until the meringue is very thick and glossy.
- Mix the cornflour and vinegar together in a small bowl and fold into the meringue.
- Spoon into the lined tin and spread gently into an even thickness.
- Bake for 10 minutes.
- 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.
- Leave to cool for at least 1 hr.
- Meanwhile, mix the berries with the orange and lemon zest, sugar and Pimm's and leave to soak for at least 1 hour.
- Just before serving, place a tea towel on the work surface with a narrow edge facing you.
- Cover with a large piece of non-stick baking parchment and turn the meringue out on to the paper covered cloth.
- Peel the lining paper from the meringue base.
- 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.
- 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.
- Carefully transfer to a serving plate, removing the paper and cloth.
- Decorate with extra berries and borage flowers and dust with a little icing sugar.
- Serve cut into thick slices.
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.