Delightfully sweet, airy and ‘gooey’ this is a winning dessert and not as difficult as you may think. The fresh berries with a slightly tart taste, cut through the sweetness of the meringue.
Serves: 6-8
Preparation Time: 20 minutes
Cook Time: 25 minutes
INGREDIENTS:
For the meringue
10 oz caster sugar
5 egg whites
For the filling
10 oz mixed berries such as blueberries, raspberries, strawberries
5 oz double cream
7 oz Greek Yogurt
You also need icing sugar for dusting
METHOD:
Heat oven to 440°F/200°C/Gas Mark 6. Line a Swiss roll pan with non-stick paper, lightly greased. (We used a 13 x 10 inch pan).
Take a clean bowl, making sure there is no grease on the surface, and whisk together your egg whites until stiff. Gradually add the sugar and continue to whisk until all the sugar has been added and the mixture is stiff and glossy.
Pour the mixture evenly into the pan and bake in the oven for 8-10 minutes until lightly golden on the top.
Turn the oven down to 320°F/160°C/Gas Mark 3 and bake for a further 10-15 minutes until firm to the touch. Remove from the oven and turn out upside down onto a clean sheet of baking paper. Remove the baking paper from the meringue.
Allow to cool for around 15 minutes. Meanwhile, gently whip the cream and yogurt together. Slice any strawberries you may be using and mix with the other fruit. Tip the cream mix over the roulade, spread out and top with the fruit.
Gently but tightly, roll up the meringue to enclose the mixture from the long end, using the paper to help you.
Allow to cool completely and chill in the fridge, wrapped in non-stick paper until ready to serve. Top with a few pieces of remaining fruit.