Blackberry meringue roulade

Red - - Living -

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.

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