An internationally loved dessert, Raspberry meringue roulade, sugar, eggs cream and raspberries – almonds are optional. It takes 8 minutes to prepare, 20 minutes to cook and 5 minutes to assemble and your popularity at producing such a magnificent dessert will be never-ending.

Ingredients

  • 5 eggs whites
  • 275g caster sugar
  • 50g flaked almonds

For the filling

  • 300ml whipped cream
  • 350g fresh raspberries

Method

  1. Preheat the oven to 220C conventional 220C Fan.
  2. Line a 33cm x 23cm Swiss toll tin with greased non-stick baking paper
  3. Whish the egg whites and sugar at high speed in an electric mixer until very very stiff.
  4. Spread the meringue mixture into the prepared tin and sprinkle with almonds.
  5. Place the tin in the pre-heated oven, close the door then reduce the temperature to 160C fan and 140 conventional and bake for 20 minutes until firm to the touch.
  6. Remove the roulade from the oven and turn almond side down on to a sheet of non-stick baking paper.
  7. Remove the paper from the base and allow to cool down. Meanwhile whisk the cream to soft peaks. Spread the cream on the meringue and scatter the raspberries evenly on the cream.
  8. Start to roll from the long end, fairly tightly until rolled up.
  9. Serve immediately or wrap in non-stick baking paper and chill before serving.