Vintage baking: meringue and berry roulade

It’s a wise move to have a roulade up your culinary sleeve. Once you’ve got the knack of ‘rolling it over’ it’s one of those classics that can be whipped up from just a few ingredients and will impress even the most discerning of guests. This meringue roulade is like a rolled-up pavlova, fill it up with any berries and fruit you fancy and perhaps devour it over this long weekend.

Tools
A non-stick cake pan (we used 33cm x 23cm)
A beater or stand mixer (we used the KitchenAid Artisan Stand Mixer)
A spatula or scraper (we used the Rubbermaid Scraper) 

Ingredients (serves 10)

Roulade

6 medium egg whites
300g caster sugar
2 tsp corn flour
½ tsp vinegar

Filling

300ml double cream
Orange zest
2 tbsp Grand Marnier
400g raspberries and blueberries
Icing sugar for dusting
Mint to garnish
Method

1. Start by making the meringue. Pre-heat your oven to 180ºC and line a 33cm x 23cm baking tin with baking paper.
2. Whisk the egg whites until stiff and slowly start adding the sugar a tablespoon at a time. Then fold in the corn flour and vinegar.
3. Spread the mixture evenly over the base of your tin.
4. Bake for 25 minutes until crisp and golden. Leave to cool.
5. For the filling, whisk the cream, add the orange zest and Grand Marnier.
6. Place a large piece of grease proof paper onto a work surface and sprinkle over a little icing sugar. Turn the meringue base out onto it and spread the cream evenly on top. Sprinkle a handful of raspberries on top.
7. Roll neatly and transfer to a serving plate. Garnish with the remaining berries and fresh mint.
And there we have it a classic pud to make your heart jolly. Do you have your own winning roulade recipe?

Download the recipe here.
Browse all recipes in our Vintage Baking series.