I would like to say that I’ve been able to keep my cool and my distance from the Olympic fever that’s invaded the country, but who am I kidding?
After a spectacular weekend for Team GB last weekend, I’ve been feeling inspired. A red, white and blue recipe was therefore inevitable. Hopefully, you’ll think it’s worthy of a medal.
This version of a roulade is made with a meringue base so it should be as light as air.
I made mine with a mascarpone cream filling but you can substitute the mascarpone for more double cream if you’d prefer.
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Preparation time 30 minutes; baking time 20 minutes + 1 hour cooling.
Ingredients
6 egg whites
190g caster sugar
1 tbsp cornflour
200g light mascarpone
100ml double cream
2 tbsp icing sugar
150g blueberries
150g raspberries
icing sugar and cocoa powder to dust
Method
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Preheat the oven to 180 ºC/160 ºC fan and lightly grease a 30 x 23cm Swiss roll tin. Line the base of the tin with greaseproof paper ensuring that there is at least a 2cm overhang all the way round the tin. Make a small diagonal cut in each corner of the greaseproof paper. This will help it fit easily into the corners of the tin.
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Beat the egg whites in a large bowl with an electric mixer at high speed until soft peaks form. Add the sugar 1 tbsp at a time, whisking gently between additions until the mixture is stiff and glossy. The mixture should be stiff enough to remain in the bowl when held upside down. Fold in the cornflour.
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Pour the mixture into the prepared tin and spread gently until it is level. Bake for 20 minutes in the preheated oven or until the meringue has risen and turned slightly golden. Remove from the oven and set aside to cool completely.
Place another sheet of greaseproof paper onto the work surface and dust lightly with cocoa powder and icing sugar. Once the meringue is cool, turn it onto the paper and gently peel off the top layer of paper.
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To make the filling, whisk the mascarpone and cream together. Spread evenly over the meringue but be sure not to spread it all the way to the edges. Distribute the blueberries and raspberries evenly over the filling.
Turn the meringue to ensure that one of the shortest edges is nearest to you. As Mary Berry advised in last year’s Great British Bake Off, make a cut along the width of the meringue approximately 2cm into it. Do not cut all the way through the meringue – halfway through is enough. Fold the 2cm section up tightly and begin to roll the meringue by pulling the paper away from you. Don’t worry if it cracks!
Lift the rolled roulade onto a serving dish using a large spatula or palette knife, placing the join underneath. Dust lightly with icing sugar and serve with any remaining fruit.
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