Kay Ager's Meringue Roulade

Ingredients

• 4 egg whites
• 8oz (0.22g) caster sugar
• Whipped cream
• Strawberries, raspberries or any fruit of your choice
• Mint leaves for garnish
• 12 x 8" Swiss roll tin.

Method

Preheat your oven to 180°C or 160°C if using a fan oven.

1. Line the Swiss roll tin with tin foil and brush lightly with a non-flavoured oil.
2. Beat the egg whites a little and then add the sugar and whisk until mixture holds a stiff peak.
3. Spread the meringue gently over the tin with a palette knife, it should be thick and quite bouncy.
4. Bake in the preheated oven for 20-25 minutes.
5. Put a sheet of tin foil on the work surface and turn the roulade on to it.
6. Remove the base foil and allow to cool.
7. To assemble: Spread whipped cream over the roulade, reserving some to pipe on top. Cover with a layer of fruit and carefully roll like a Swiss roll.
8. Transfer carefully on to a serving dish.
9. Pipe some rosettes of cream on to the top and garnish with fruit and mint leaves.
10. Dredge with icing sugar.