Raspberry ripple roulade
This meringue-based dessert really has the wow factor. It takes a little time and effort, but it’s well worth it, especially if you’re wanting to impress guests! SERVES 8 PREP 30 MINS COOK 25 MINS
✱ 3 egg whites
✱ 175g caster sugar
✱ 1tsp cornflour
✱ 1tsp white wine vinegar
✱ 1tsp vanilla extract
✱ 1tsp icing sugar, for dusting
FOR THE RASPBERRY PURÉE:
✱ 50g fresh raspberries
✱ 1tsp icing sugar
✱ Squeeze of lemon juice
FOR THE FILLING:
✱ 150g 0% fat natural Greek yogurt
✱ 2tsp icing sugar
✱ ½tsp vanilla extract
✱ 100g fresh raspberries, large ones halved
1 Heat the oven to 140C/gas 3. Line a 33 x 23cm Swiss roll tin with baking paper. Beat the egg whites with an electric whisk until soft peaks form. Slowly whisk in the caster sugar until the mixture is thick and shiny with stiff peaks. Mix the cornflour, vinegar and vanilla extract together, then whisk this into the egg whites.
2 Spoon the mixture into the tin and level the surface. Bake for 25mins until the top of the meringue is just firm.
3 Meanwhile, make the raspberry purée. Put the berries in a pan with the icing sugar and lemon, lightly crush and cook for 5 mins over a medium heat until starting to break down. Transfer to a mini food processor and purée into a sauce, then press through a sieve to remove any seeds. Let cool.
4 Remove the roulade from the oven. Dust a sheet of baking paper with icing sugar and turn the meringue out onto the sugar-dusted paper. Peel off the lining paper.
5 Make the filling. In a medium bowl, combine the yogurt and icing sugar, then stir in the vanilla. Spread the mixture over the meringue, leaving a 2cm strip along the short edge furthest away from you, and dot over the raspberry purée. Use a spoon to ripple the raspberry through the yogurt, then scatter over the whole raspberries.
6 Roll up the roulade, starting with the short end nearest to you and using the paper underneath to help. Carefully transfer to a board and slice to serve.
Per serving: 122 cals, 0.07g fat (0.02g saturated), 27g carbohydrates