White Chocolate and Raspberry Meringue Roulade

cook 30 mins
Tags: Quick eats
  • 150 g (5 oz) raspberries
  • 25 g (1 oz) white chocolate, melted, to serve
  • 5 egg whites
  • 225 g (7 1/2 oz) caster sugar
  • 1/2 teaspoon white wine vinegar
  • 1 teaspoon cornflour
  • 1/2 teaspoon vanilla extract
  • 150 g (5 oz) white chocolate, broken into small pieces
  • 150 ml (1/4 pint) crème fraîche
  • To make the chocolate filling, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, then leave to cool slightly. Place the crème fraîche in a bowl and stir in the melted chocolate. Chill while you make the meringue.
  • Line a 20 x 30 cm (8 x 12 inch) Swiss roll tin with nonstick baking paper. Whisk the egg whites in a clean large bowl with a hand-held electric whisk until stiff, then gradually whisk in the sugar until the mixture is thick and glossy. Gently fold in the vinegar, cornflour and vanilla extract.
  • Spread the mixture into the prepared tin and place in the centre of a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes. Leave to cool in the tin for 5 minutes.
  • Turn out the meringue on to another piece of baking paper and spread the chocolate filling evenly over the top. Sprinkle with the raspberries and roll up the meringue.
  • Transfer to a serving plate and drizzle with the melted white chocolate before serving.
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