Equipment
* optional
Ingredients
Meringue Base
- 4 egg whites, room temperature
- 200 g caster sugar
- 5 ml white wine vinegar
- 5 g cornflour
- 40 g flaked almonds, toasted
Filling and Garnish
- 300 ml double cream, chilled
- 45 g heather honey
- 250 g mixed summer berries, washed, dried, and larger berries halved
Nutrition (per serving)
Method
Preheat the oven to 160°C/320°F (140°C/285°F fan). Lightly grease a 33x23cm Swiss roll tin and line the base and sides with baking parchment.
In a thoroughly clean, grease-free bowl, whisk the egg whites until stiff peaks form. You should be able to turn the bowl upside down without the whites moving.
Gradually add the caster sugar to the egg whites, one tablespoon at a time, whisking continuously on high speed until the mixture is thick, glossy, and holds very stiff peaks.
Sprinkle the white wine vinegar and cornflour over the glossy meringue. Use a large metal spoon or silicone spatula to gently fold them in until just combined, being careful not to knock out the air.
Spread the meringue mixture evenly into the prepared tin using an offset spatula. Scatter the flaked almonds evenly over the surface if using.
Bake for 25 to 30 minutes until a firm crust forms on top and it is slightly golden. Remove from the oven and leave to cool completely in the tin.
Lay a fresh sheet of baking parchment on the work surface. Carefully invert the cooled meringue onto the paper. Gently peel away the original parchment from the base of the meringue.
In a separate bowl, whip the double cream with 15g of the heather honey until it holds soft, floppy peaks. Do not overwhip.
Spread the whipped honey cream evenly over the meringue, leaving a 2cm border around the edges. Scatter 200g of the mixed summer berries evenly over the cream.
Score a shallow line along one short end of the meringue, about 2cm in. Starting from this end, use the parchment paper beneath to help roll the meringue up tightly into a log.
Carefully transfer the rolled meringue to a serving platter. Drizzle with the remaining 30g of heather honey and garnish with the remaining fresh berries before serving.
Chef's Notes
- For the highest meringue volume, use eggs that are a few days old and ensure they are strictly at room temperature. The egg white proteins are looser and whip up much faster.
- Heather honey possesses a highly distinct, almost smoky floral note that pairs brilliantly with the tartness of summer berries. If substituting, opt for a robust, dark honey rather than a mild clover variety.
- The addition of cornflour and vinegar is crucial for a roulade. These ingredients stabilize the egg foam and ensure the interior remains soft and pliable like a marshmallow, allowing it to be rolled.
- When rolling the meringue, act confidently. A hesitant roll is more likely to cause structural breaks. Let the parchment paper do the heavy lifting to apply even pressure.
Storage
Refrigerator: 1 day — Store loosely covered. Best eaten on the day it is made as the meringue will gradually soften and weep.
