6th June 2019
Raspberry, Almond and Mascarpone Roulade
If you make one thing out of all of my recipes, make it this one. I mean – I have a lot of other delicious recipes too, but my god this one is good.
Meringue is considered quite a difficult thing to make, but it is actually very easy as long as you are precise. Having a clean metal or glass bowl is important to getting stiff peaks and it is important not to get any yolks into your whites when you are separating the eggs. Add the sugar slowly slowly and it is worthwhile to invest in the extra ingredients of cornflour and white wine vinegar – this is what makes the meringue wonderfully chewy and marshmallowy!
A summer-y and indulgent treat, this meringue roulade is all sorts of delicious. I have a base recipe for the meringue itself (check out my sticky toffee and pecan roulade!), so you can pretty much add any fillings you want. Lemon curd swirled through would be delicious too!
- 4 egg whites
- 225g caster sugar
- 1tsp cornflour
- 1tsp white wine vinegar
- 30g flaked almonds
- 250g mascarpone
- 150ml double cream
- 150g raspberries
- Preheat the oven to 150oc and grease and line a large baking tin (33cmx22cm) with greaseproof paper
- In a large clean metal or glass bowl, whisk the egg whites using an electric whisk until they form soft, foamy peaks – once this happens whisk in the sugar, a spoonful at a time until all the sugar has been used up
- Once the mixture has become thick, stiff and glossy whisk in the cornflour and white wine vinegar until well incorporated
- Spread the mixture into an even layer onto the baking tin and then top with the chopped almonds. Bake in the oven for 25 minutes
- When baked, take a damp tea towel and place onto the kitchen surface. On top of the meringue place a sheet of clean greaseproof paper. Flip the tin (with the greaseproof paper on top), onto the damp tea towel and carefully remove the tin and the greaseproof paper that is on the bottom of the meringue. Leave to cool completely
- Make the cream by mixing the mascarpone and double cream together until thick. Spread the cream over the cooled meringue and then scatter over the raspberries
- Using the greaseproof paper as an aid, carefully roll the roulade from short end to short end, to create a swiss roll shape – it may crack, but that’s okay!
- Place in the fridge to firm up for up to half an hour, before slicing. The roulade will keep for a couple of days in the fridge if wrapped up in clingfilm.