Meringue roulade

Serves: 8

Time: 40 minutes

Ingredients

• 7 egg whites
• 400g caster sugar
• 15g cornflour
• 350ml whipping cream
• 250g fresh raspberries
• Icing sugar

Method

1. Pre-heat the oven to 180°C / Gas Mark 6

2. Whisk the egg whites until soft peaks form.

3. Whisk the sugar into the egg whites a little at a time and continue to beat for 10 minutes.

4. Line a tray with buttered greaseproof paper and spread evenly with the meringue and bake for 15-20 minutes.

5. Remove from the oven and turn out onto lightly sugared greaseproof paper to cool.

6. Whip the cream to a stiff peak, put a quarter of it into a piping bag with a star nozzle.

7. When the meringue is cool, spread the rest of the cream onto it and then place the raspberries on top.

8. Carefully roll up into a roulade using greaseproof paper to help. Place on a serving plate and decorate with cream and fruit.

Allergy advice

Contains: egg, milk.

Healthy eating tip

This dessert is one that that's best eaten in small amounts or as an occasional treat!