Last Monday I was thrilled to hear a little thud as the post fell through my letterbox. Mr Postman had brought me my copy of Mary Berry’s 100 Cakes & Bakes. I was now fully armed and ready for every challenge Weekly Bake-Off would set.
I was also excited by this week’s choice of Weekly Bake-Off Challenge… Raspberry & Meringue Roulade. I love raspberries, and meringue ain’t so bad either, so was looking forward to trying this recipe out.
I decided to add blackberries to my roulade to give it more colour, and another dimension to the flavour. I also omitted flaked almonds from the recipe, so my lovely, allergic to nuts, husband could enjoy this one too.
I am really pleased with the end result and love the decoration with the berries .
Hope you like it too…
Check out the other entrants’ submissions to the Weekly Bake-Off Challenge.
Preheat the oven to 220°C.
Line a Swiss roll tin (33x23cm) with baking parchment.
Whisk the egg whites until stiff. I used my Kenwood freestanding mixer for this… much easier than a handheld mixer!
Gradually add the sugar a teaspoon at a time, continuing to whisk throughout. Whisk until very stiff.
Place the tin in the preheated oven and bake for approximately 8 minutes until pale golden in colour.
Reduce the oven temperature to 160°C and bake the roulade for a further 15 minutes, until firm to the touch.
Remove the meringue from the oven, and turn out onto a sheet of baking parchment covered in a dusting of icing sugar. Remove the parchment from the base of the meringue, and leave until cool.
While the meringue is cooling, whisk the cream until it reaches the stiff peak stage.
Fold in the berries.
Spread this mix over the cooled meringue.
Roll from the long end fairly tightly to form your roulade.
Decorate and chill before serving.