A crisp-topped, marshmallow-soft meringue wraps around softly whipped cream and sharp redcurrants. Cooling the meringue before filling makes it easier to roll without squeezing out the centre.
Ingredients
- 4 large, at room temperature Egg whites
- 225g Caster sugar
- 1 tsp Cornflour
- 1 tsp White wine vinegar
- 300ml Double cream
- 1 tsp Vanilla extract
- 200g, stalks removed Redcurrants
- 1 tbsp, for dusting Icing sugar
Method
- Heat the oven to 160°C (140°C fan). Line a 23 x 33cm shallow Swiss-roll tin with baking paper, leaving a little overhang at the short ends. Make sure the bowl and whisk are clean and grease-free.
- Whisk the egg whites on medium speed until they form stiff peaks. Add the caster sugar one tablespoon at a time, whisking well between additions, until the meringue is thick, glossy and no longer gritty when rubbed between two fingers.
- Sift the cornflour over the meringue, add the white wine vinegar and fold in gently with a large metal spoon. Spread evenly into the lined tin, taking the mixture to the corners.
- Bake for 25–28 minutes until the surface is pale gold and set but the centre still yields slightly when touched. Lay a sheet of baking paper on a rack and dust it lightly with icing sugar.
- Turn the hot meringue onto the sugared paper. Carefully peel away the tin lining and leave the meringue to cool completely, about 45 minutes. Do not roll it while warm.
- Whip the double cream with the vanilla to soft peaks. Trim the redcurrants from their stalks and pat them dry. Spread the cream over the cooled meringue, leaving a 2cm border along one short edge, then scatter over the fruit.
- Starting from the short edge opposite the bare border, use the paper to help roll the meringue firmly but gently. Let the paper support the roll; small surface cracks are normal.
- Set seam-side down on a serving plate and chill for 30 minutes. Dust lightly with the remaining icing sugar and cut with a sharp serrated knife, wiping it between slices.
Allotment tip
The meringue can crack slightly as it rolls; use the baking paper to guide it and avoid overfilling, which makes the spiral slip.