Blackberry meringue roulade
A sophisticated dessert of fluffy light meringue marbled with home-made blackberry purée. Serves 6 Preparation time: 25 minutes, plus cooling and chilling Cooking time: about 25 minutes 525g blackberries
225g caster sugar
3 large egg whites
3/4tsp white wine vinegar 1tsp cornflour
50g icing sugar
300ml double cream 1tsp vanilla bean paste
1 In a pan, mix 225g blackberries, 50g sugar and 50ml water. Bring to the boil, then simmer for 5min until berries are soft. Transfer to a food processor and blitz until smooth, then strain through a sieve into a bowl (discard seeds). Cool.
2 Preheat the oven to 180°C (160°C fan) mark 4. Line a 23 x 33cm Swiss roll tin with baking parchment, so it’s 5cm above the top of the tin.
3 In a grease-free bowl, beat the egg whites to stiff peaks with a handheld electric whisk. Beat in the remaining 175g sugar gradually, whisking to stiff peaks after each addition. Quickly beat in the vinegar and cornflour. Spread into the tin, smoothing to level.
4 Set aside 75g fruit purée. Dollop the rest over the meringue. Swirl it through.
5 Bake the meringue for 15-18min until puffed and set. Cool for 10min in the tin. Using the parchment, lift out of the tin on to a wire rack to cool completely.
6 Lay a large piece of parchment on a work surface and invert the meringue on to it. Peel away the lining parchment.
7 In a bowl, whisk the icing sugar, cream and vanilla to soft peaks. Spread over meringue. Lightly mash the rest of the berries, then dot over the cream. With a knife, score a line (not all the way through) about 1.5cm in from one short side of meringue. Using parchment, roll up roulade (the line will help begin the roll). Mix 1tbsp water into reserved purée and serve with the roulade.