Berry Meringue Roulade with Lemon Curd and Berry Compote

Step 1

Set oven temperature to 180°C.

Whisk egg whites, salt and a third of the sugar to soft peaks. Add 2nd third of the sugar and whisk to firm peaks. Fold through the last third of sugar along with vinegar and cornflour. Mix to a smooth consistency.

Step 2

Spread mixture evenly onto a greased and lined tray measuring approximately 40cm by 50cm. You can always make two smaller roulades if you don’t have a large tray. 

Step 3

Scatter the chopped nuts over the top of the meringue and then bake for 6-7 minutes at 180°C until lightly golden and risen. Lower the temperature to 150°C and cook for 6-8 more minutes. The meringue should be golden, crisp on the top but soft in the centre.

Step 4

Once cooked, remove it onto a cooling rack to chill. The meringue doesn’t want to be too firm but rather crunchy on the outside and soft in the middle, so you can roll it.

Leave to cool on a wire rack. 

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Step 5

To make the soured cream, whisk cream, vanilla and sugar to soft peaks. Add sour cream and then fold through together. 

Reserve in the fridge until ready to use.

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Step 6

To make the compote, bring berries, sugar and lemon juice to a boil. Dilute the cornflour with 2 tsp water, add to compote and simmer till thickened. Add vanilla and place into a bowl then fridge to cool completely. 

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