BLACKBERRY MERINGUE ROULADE
This blackberry and hazelnut roulade is a meringue roulade filled with whipped cream, blackberries and chopped hazelnuts. It is rolled like a Swiss roll and has a nice rustic appearance.
- 300 ml (10 fl oz (½ pint)) double cream
- 3/4 tsp white wine vinegar
- 1 tsp. vanilla bean paste
- 225 g (8oz) caster sugar
- 50 g (2oz) icing sugar
- 3 large egg whites
- 525 g blackberries
- 1 tsp. cornflour
- In a small pan mix 225g (8oz) of the blackberries, 50g (2oz) of the caster sugar and 50ml (2fl oz) water. Bring to boil and simmer for 5min until berries are soft. Blend until smooth and strain through a sieve into a bowl. Cool.
- Preheat oven to 180°C (160°C fan) mark 4 and line a 23 x 33cm (9 x 13in) Swiss roll tin with baking parchment, making sure parchment comes 5cm (2in) above top of tin.
- In a large grease-free bowl, using a handheld electric whisk, beat egg whites to stiff peaks. Gradually beat in remaining 175g (6oz) caster sugar, whisking to stiff peaks after each addition – the meringue should be thick and glossy. Quickly beat in cornflour and vinegar. Spread into prepared tin, smoothing to level.
- Set aside 75g (3oz) of the blackberry purée. Dollop tablespoonfuls of remaining purée over meringue and use a knife to swirl it through meringue.
- Bake for 15-18min until puffed and set. Cool for 10min in tin. Using parchment, lift on to a wire rack to cool completely.
- Lay a large sheet of baking parchment on a work surface and invert meringue on to it. Lift off tin and peel away lining parchment.
- In a medium bowl, whisk cream, icing sugar and vanilla to soft peaks. Spread over meringue. Lightly mash remaining blackberries and dot over cream. Using a knife, score a line (not cutting all way through) about 1.5cm (2/3in) in from one of the short sides of meringue. Using the parchment, roll up roulade, using the scored line to help begin the roll. Transfer to a serving plate. Mix 1tbsp water into reserved purée and serve with the roulade. Enjoy your cake!