Summer fruit meringue roulade
Dean Edwards makes this fruity summer dessert with just five basic ingredients!
(Serves 8-10)
Ingredients:
4 egg whites1 tsp lemon juice230g caster sugar1 tsp cornflour50g crushed hazelnuts250ml whipping creamSeeds from 1 vanilla pod200g strawberries hulled and quartered100g fresh raspberries
For the raspberry sauce:
200g fresh raspberries30g icing sugar or more to taste
Method:
Bring the eggs to room temperature then whisk the egg whites along with the lemon juice until you achieve stiff peaks. Gradually add the sugar and cornflour until incorporated.
Meanwhile line a 20cm x 30cm baking tray with non stick baking paper, pour in the meringue then spread into an even layer. Sprinkle with the nuts then bake in a preheated oven set at 150c / gas mark 2 for 40-45 minutes.
Turn out onto a board lined with baking paper then remove the tray and leave to cool
Blitz the raspberries along with the icing sugar then pass through a sieve if you like a smoother consistency. Place in the fridge until needed.
Whip the cream along with the vanilla seeds until thick then spread onto the meringue in an even layer. Top with the fruit then roll, use the baking paper to help you.
Chill in the fridge for an hour before cutting the roulade into thick slices, then drizzle with some of the raspberry sauce to serve