Blackberry Meringue Roulade
BLACKBERRY MERINGUE ROULADE
Roulades are actually quite simple to make and this one can be made well-ahead of time, allowing you to impress your guests with minimum effort! It’s a great way to use the lovely blackberries which are around at this time of year – especially if you want a change from pies and crumbles. I always freeze any spare egg whites and they defrost really quickly when you need them.
4 egg whites
250g caster sugar
1 teaspoon cornflour
1 teaspoon raspberry vinegar (you could use white wine vinegar as an alternative)
1 teaspoon vanilla extract
50g chopped pistachio nuts
300mls double cream
75g greek yoghurt
2 tablespoons icing sugar
4 tablespoons crème de cassis
- Meringue: Set oven to 170C and line a 33x23cm Swiss Roll tin with silicone paper.
- Whisk the egg whites in a large, clean, grease-free bowl, until stiff. Gradually whisk in the sugar, a spoonful at a time, until you have a smooth, glossy mixture.
- Mix the cornflour, vinegar and vanilla extract together and lightly whisk into the meringue.
- Spread the meringue mixture over the lined tin and sprinkle with the chopped pistachios. Bake for 20-25 minutes, until golden brown and crisp.
- Meanwhile, sprinkle a large piece of baking parchment with icing sugar. When cool enough to handle, turn the meringue out onto the paper. Carefully peel off the lining paper from the base of the meringue, cover and leave to cool.
- Filling: Whip the cream until soft peaks form. Gently mix in the Greek yoghurt and icing sugar. In a separate bowl, mix the crème de cassis with the blackberries.
- Spread the cream mixture over the cooled meringue, then scatter with the berries. Roll up the roulade, from one of the shorter sides, using the paper underneath to help you – it will crack a little!
- Refrigerate for at least 3 hours and dust with icing sugar just before serving.