• 4 egg whites
  • 6 ounces caster sugar
  • 1 teaspoon vanilla essence
  • 1 teaspoon cornflour
  • 12 ounces fresh raspberries
  • 1 cup whipping cream
  • two tablespoons icing sugar
  • two tablespoons toasted almonds


  • STEP 1
    Whisk the egg whites until stiff, add the sugar 1 tsp at a time until all the sugar is added. Fold in the vanilla essence and cornflour. Prepare a Swss Roll tin with baking parchment. Spread the meringue mixture in the Swiss Roll tin.
  • STEP 2
    Bake at 300* for 10 mins, then turn oven down to 200* for 20 minutes Leave roulade in the tin overnight to cool. Place a sheet of greaseproof paper over a damp teatowel, and dredge the paper with icing sugar.
  • STEP 3
    Turn roulade onto paper. Whip the cream until thick, and spread over the roulade. Sprinkle the rasberries over the cream. Roll up the roulade ( lengethwise ) with the aid of the paper. Place on serving dish and sprinkle with the icing sugar.
  • STEP 4
    decorate with toasted almonds

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