This roulade is so easy to make and is also quite versatile in that you can use whatever fruit you like. If you don’t fancy rolling the meringue into the roulade, you can make individual meringues instead and serve with a big bowl of whipped cream and another of fruit. This latter option travels much easier and is a hit for picnics! Enjoy!
4 large egg whites
225g caster sugar
Cream and fruit to serve
Pre-heat the oven to 1400 C (this temp is what I use with my fan-oven, if you have a regular oven, raise temp to about 1600 C). Line your baking tray with baking parchment. Place the egg whites and the sugar into a bowl and beat with a mixer for about 10 mins- peaks should be quite stiff. Tip this mixture onto the baking parchment and spread out or alternatively, spoon out individual- sized amounts. They will expand so leave enough room around them. Bake for about 50 mins- we like ours still gooey in the centre! Spread the fruit and cream over and use the baking parchment to help you roll it over. Don’t be afraid- bits will crack and fall off, it just adds to the charm in my opinion!!!