Blackberry Meringue Roulade
- 525g fresh blackberries
- 225 caster sugar
- 3 large egg whites
- 3/4 teaspoon white wine vinegar
- 1 teaspoon cornflour
- 50g icing sugar
- 300ml double cream
- 1 teaspoon vanilla essence
Line a baking tin (approx. 23 by 33cm) with parchment, ensuring you cover the sides too as the meringue will rise.
Preheat oven to 140 centigrade.
Put half of the blackberries in a small pan with 50g of the caster sugar and two tablespoons of water, bring to the boil and then simmer on low heat for about 5 minutes, when the blackberries are soft. Then blend until smooth and out through a sieve to remove all the seeds. Leave to cool.
For the meringue, in a clean, dry glass bowl whisk the egg whites until soft peaks emerge - do not over whisk. Then slowly add the sugar, whisking after every addition. The mixture will become thick and glossy. Then add the cornflour and vinegar, folding these after they've been added (do not whisk these in).
Scoop the meringue into the tray and use a spoon to spread it evenly. The spoon over 2 tablespoons of the blackberry sauce and use a knife to marble it (just run the knife around the meringue until you have a pretty pattern!)
Put the meringue on the bottom shelf of the oven for 15-18 minutes. Then turn the oven off and leave the door ajar - this will dry the meringue out without overcooking it, meaning you'll have a slightly crunchy outside and chewy inside.
Whilst the meringue is cooking, whisk together the cream, icing sugar and vanilla until thick.
Once the oven is cool take the meringue out and turn it over onto a plate (only do this when the meringue is completely cool). Gently pull the parchment off the meringue (don't worry too much if this leaves some gaps, the cream will fill these).
Spread the cream over the meringue and then sprinkle the remaining blackberries over the cream. Carefully roll the meringue up until you have a roulade! For the finishing touch, dust with icing sugar and serve with the leftover sauce.