Raspberry Roulade Recipe

I have had a day off today and despite spending most of my working week baking and feeding the hoardes bacon sandwiches, I have still enjoyed a peaceful afternoon in my kitchen at home. Relaxed cooking, not to order, not for anyone in a mad rush on a lunch hour, but instead cooking for us, for our meal this evening. We have picked the first courgettes from the allotment now. Small yellow ones, and a striped green variety. I can never remember their names, and the packets seldom last. At home we are growing large tubs of peas, staggered in planting so that they last over a period of time. There are hanging baskets of tumbling tomatoes, grow-bags with beefsteak tomatoes and several large terracotta pots with Sungold and Gardeners Delight. But for tonight, as the tomatoes are yet to ripen, we are having Tesco Tomatoes instead!
We all have our specialities when it comes to cooking. My husbands is risotto. And roast chicken. And actually most main meals, in fact. I do soup and puddings and cakes. So I have prepped the veggies ready for tonights risotto, and then moved onto deciding what I could do with several pounds of raspberries also picked from the allotment.




I had planned on sitting in the garden with a cup of coffee before the rain came. Typical isn't it-blazing sunshine for days and then my day off comes-rain! I did pluck a rose from the garden though and bought it inside to sniff every now and again. It really does smell beautiful.

So, raspberries!! Sarah Raven has come up trumps yet again, and although I am yet to have her latest book, I do love her Garden Cookbook. I have made a lot from it, but never Meringue Roulade with Raspberries.

Until now! Ok, here goes people....

Feeds 6...(oh no, and we didn't invite anyone around for dinner....)

6 egg whites

300g caster sugar

50g flaked almonds

350ml double cream

400g fresh raspberries

Preheat oven to 200 degrees, or gas mark 6.

Line a swiaa roll tin with greaseproof paper and brush very lightly with oil-sunflower, not car.

Whisk the egg whites in a clean bowl until VERY stiff.

Gradually add sugar a spoonful at a time until all gone. Continue whisking until the mixture is very thick and glossy.

Spread the mixture into the tin and scatter with the almonds.

Place the tin fairly near the top of the oven and bake for 8 minutes. Then lower the temperature to 160 degrees, gas mark 3 and bake until golden brown (this took another 8 minutes in my oven, and I also lowered it in the oven as it was browning a bit quickly)

Remove from the oven (as above) and then flip over. Don't ask me how I did this. I am just pleased no one was here to take photos) make sure you flip in onto a sheet of greaseproof paper or parchment though. Peel off the paper from the base and leave it to cool (as below) for 15 minutes.

Whilst it's cooling whisk your cream until it's stiff and then stir in half of your raspberries...

When it's cool spread your cream/raspberry mix carefully across your roulade. I didn't go right up to the edges with mine as I knew I would end up covered in the stuff.

Using the greaseproof paper to help you, roll up the roulade as tightly as you can. I didn't read the recipe properly, as you are supposed to roll it lengthwise. Ahem. Mine is slightly bigger than it should be as a result-but I think it looks fab, so no matter.

Scatter the rest of the raspberries over the top to serve.

Wait for husband to come home and find pudding in the fridge....

I guess you could use any fruit you have, I think it would be lovely with thinly sliced peaches or nectarines, or strawberries...go crazy.