Berry meringue roulade

Recipe by Katrina Woodman

Photography by Andrew Young

• Ingredients
• Nutrition

• 2 tablespoons icing sugar mixture, sifted
• 4 egg whites
• 1 cup caster sugar
• 1 teaspoon cornflour
• 1 teaspoon white vinegar
• 125g fresh raspberries
• 250g fresh strawberries, hulled
• 1 cup thickened cream
• 1/2 teaspoon vanilla bean paste
• Extra icing sugar mixture, to serve

• Method
• Notes

1. Step 1
   Preheat oven to 150°C/130°C fan-forced. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper, extending paper 2cm from edge of pan on all sides. Place a 40cm-long piece of baking paper on a flat surface. Dust 1 tablespoon icing sugar evenly over baking paper.
2. Step 2
   Using an electric mixer, beat egg whites until stiff peaks form. Add caster sugar, 1 tablespoon at a time, beating well after each addition. Beat for 4 minutes or until sugar has dissolved. Add cornflour and vinegar. Beat until just combined. Spread mixture over prepared pan. Smooth top. Bake for 25 to 30 minutes or until light golden and firm.
3. Step 3
   Meanwhile, place raspberries in a small bowl. Lightly crush with the back of a fork. Dice half the strawberries. Add to raspberry mixture. Slice remaining strawberries. Set aside.
4. Step 4
   Using an electric mixer, beat cream, vanilla bean paste and remaining icing sugar until stiff peaks form. Gently fold through raspberry mixture until just combined.
5. Step 5
   Turn meringue onto baking paper. Remove lining paper. Cool for 5 minutes.
6. Step 6
   Leaving a 3cm border down 1 long side, spread cream mixture over meringue. Starting at opposite side to border and using the paper as a guide, roll up meringue to enclose filling. Place on a plate. Refrigerate for 1 hour. Serve topped with sliced strawberries and dusted with icing sugar.