- 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