Summer Fruit Meringue Roulade

Summer Fruit Meringue Roulade
NOTE: Rolling brittle meringue is not the most natural of things to do but using the method described below you should achieve a pretty even roulade


    5 egg whites
    275g caster sugar
    50g flaked almonds (optional)

    300ml whipping cream
    300g summer fruits of your choice


    1. Line a swiss roll tin with baking paper
    2. Whisk the egg whites until stiff then add the sugar a tablespoon at a time whisking thoroughly before adding the next. Continue until all the sugar is combined and the mixture is very stiff
    3. Spoon in to the tin and spread evenly over the base. You could sprinkle 50g of almonds on the top a this stage of desired
    4. Bake in a preheated oven at 220C (200C fan) for about 8-10mins until turns golden then for a further 10-15 mins at 160C (140C fan) until it feels it feels firm to the touch
    5. Remove from the oven and let cool for about 15 minutes. Loosen the edges with a knife and carefully turn out on to another piece of baking paper that is bigger all round then the meringue itself. You might find it easier to put the paper on top followed by a flat baking sheet and turn the whole thing while holding them all together
    6. Whip cream until very stiff, combine with the fruit then spread evenly over the meringue base
    7. Now the tricky bit. Use the baking paper to help start the rolling (you will never do it trying to roll the meringue itself) and continue pulling the paper up gently to complete the roll
    8. Now, pop in the fridge for a minimum of 2 hours, still encased in the baking paper, to stiffen before serving or freeze and enjoy later. Alternatively, smash it up a bit, serve in a glass dish, and call it summer fruit Eton Mess