Raspberries for roulade

Raspberry Meringue Roulade

Serves 8

4 large egg whites

225g caster sugar

100g amaretti biscuits, crushed

2 tbsp flaked almonds

225 ml double cream

2 tbsp icing sugar

300g raspberries

3 tablespoons Baileys

6 amaretti biscuits, broken in half

50g white chocolate, broken into pieces

1. Preheat oven to mark 7/220C/425F.Grease and baseline a 23x33cm/9x 13in swiss roll tin. Whisk egg whites until stiff, whisk in caster sugar, 1 tbsp at a time, until mixture is stiff . Fold in crushed biscuits, using a large metal spoon in a figure-of-eight action. Spoon mixture into tin and level with back of a knife. Sprinkle flaked almonds. Bake near top of oven for 10 mins until golden, then reduce heat to mark 3/170C/325F and bake for 10 mins or until firm. Remove meringue from oven and trim overlapping edges. Turn out onto sheet of greaseproof paper and peel lining from base. Leave meringue to cool. Whisk cream until softly peaking. Add Bailey’s and icing sugar. Spread over meringue. Scatter most of raspberries over and roll up. Decorate with remaining raspberries and amaretti Melt chocolate and pipe fine lines over roulade and serve.

Serve and enjoy.