Makes 1 roulade
Preparation Time 20 minutes
Oven Temperature 160°C
Baking Time 20 minutes
- 4 egg whites
- 300g castor sugar
- 10ml lemon juice
- 15ml cornflour
- 200g mixed fresh or frozen berries, lightly crushed
- 250g mascarpone cheese
- extra castor sugar
1 Preheat the oven. Line a deep 25 x 30cm baking tray with greased baking paper.
2 Beat the egg whites until they form soft peaks. Add the castor sugar spoon by spoon, beating continuously. When the egg whites are thick and glossy, stir in the lemon juice and cornflour. Spread the meringue in the baking tray and bake for about 20 minutes. Allow to cool. Sprinkle castor sugar over a clean sheet of baking paper on a clean dishcloth and turn the meringue out onto the paper.
3 After the meringue has completely cooled, evenly spread the mascarpone cheese over the top. Evenly distribute the berries over the cheese. Next, carefully roll up the meringue lengthwise, using the baking paper and dishcloth, and place it on a clean plate or chopping board with the seam underneath. Refrigerate for at least an hour before serving.
TIP Refrigerate the roulade with the baking paper and dishcloth still wrapped around it to help keep its shape.
4 Cut into slices, garnish with extra berries, and serve.
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