Blackberry meringue roulade
SERVES 6 PREP 25min, plus cooling and chilling COOK about 25min
• 525g (1lb 3oz) blackberries
• 225g (8oz) caster sugar
• 3 large egg whites
• ¾tsp white wine vinegar
• 1tsp cornflour
• 50g (2oz) icing sugar
• 300ml (½ pint) double cream
• 1tsp vanilla bean paste
1 In a small pan, mix 225g (8oz) blackberries, 50g (2oz) caster sugar and 50ml (2fl oz) water. Bring to boil; simmer for 5min until berries are soft. Blend until smooth; strain through a sieve into a bowl (discard seeds). Cool.
Swirled blackberry purée adds flavour – and a pretty pattern! 2 Preheat oven to 180°C (160°C fan) 6 Lay parchment on a work surface mark 4. Line a 23cm x 33cm (9in x 13in) and then invert the meringue on to it. Swiss roll tin with baking parchment, so Peel away lining parchment. parchment is 5cm (2in) above top of tin. 7 In a medium bowl, whisk icing
3 In a grease-free bowl, beat egg sugar, cream and vanilla to soft peaks. whites to stiff peaks with a handheld Spread over meringue. Lightly mash electric whisk. Beat in remaining 175g rest of berries; dot over cream. Using a (6oz) caster sugar gradually, whisking knife, score a line about 1.5cm (⅔in) in to stiff peaks after each addition. from one of the meringue’s short sides. Quickly beat in vinegar and cornflour. Using parchment, roll up roulade, using Spread into tin, smoothing to level. the line to help begin the roll. Transfer 4 Set aside 75g (3oz) blackberry purée. to a serving plate. Mix 1tbsp water into Dollop the rest over meringue. With a reserved purée; serve with the roulade. knife, swirl it through. PER SERVING: CALS 469; FAT 27g;
5 Bake for 15-18min until puffed and SAT FAT 17g; CARBS 52g set. Cool for 10min in tin (meringue will GET AHEAD Make roulade up to 3hr in sink). Using parchment, lift out of tin on advance. Keep roulade and loosened to a wire rack to cool completely. purée chilled.