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Raspberry Meringue Roulade

Preheat the oven to 200°C/Gas 6

Separate the eggs yolks and whites. You can keep the yolks for another use. Place the egg whites into a large clean bowl. Whisk with a hand blender or a manual whisk if you are feeling up to it! Whisk to a soft peak stage. You will know you are at the soft peak stage when the mixture leaves a trail behind. Also, when you stop whisking, another test is the mixture will hold on the end of the whisk. At this stage add the sugar slowly whilst whisking. As you add the sugar slowly you will see the mixture becoming nice and glossy. Once all the sugar is combined whisk the mixture for a further minute or two.

Line a 30cm x 40cm baking tray or tin with parchment paper. Make sure to overlap the sides as the meringue will rise when placed in the oven. Pour the mixture into the lined baking tray or tin and spread out evenly. Scatter the almonds all over the surface. Place into the middle of the preheated oven and cook for 15-18 minutes. You will know it is done when the meringue has a golden colour. Take the tray or tin out of the oven and leave to cool for 1 hour.

Meanwhile, beat the cream with the icing sugar until stiff. You want the cream to hold on the end of the whisk. Do not overbeat as the cream will turn to butter. When the meringue has cooled, take it out of the baking tin. Use the parchment paper as handles to support the meringue. Flip the meringue over and carefully remove the parchment paper. You can use the baking sheet to support the meringue as you are flipping it. Some of the meringue will stick to the paper but this is ok as this is not the presentation side. Spread the cream evenly over the surface and place the raspberries evenly on the surface.

To roll the meringue, lift one side up and start to roll tightly - be careful to support the rolling edge as you do. If you don’t support the rolling edge it will break and you will have large cracks. Keep rolling until the meringue has turned into a nice roulade shape.

This is now ready to eat. This will keep in the fridge for 1-2 days. Enjoy!