A sweet feature for every party. A meringue roulade can quickly become too sweet, so be sure to balance it with something tart and strong in flavour, in this case raspberries and lime. The roulade must be eaten the same day it is made.
MERINGUE SWISS ROLL
4 EGG WHITES
250 G SUGAR
1 TSP. CORN STARCH
1 TSP. APPLE CIDER VINEGAR OR WHITE WINE VINEGAR
Preheat the oven to 190 degrees celsius.
Whisk the egg whites to stiff peaks.
Add sugar a little at a time, and whisk vigorously until it is a shiny, gooey mixture.
In another bowl, stir corn starch and vinegar together and whisk it into the meringue.
Spread it onto a baking sheet lined with baking paper, going slightly up the sides of the sheet. The area on which the meringue should be spread must be max. be 23 x 30 cm.
Bake the meringue for 10 min. until it has a little colour, lower the heat to 160 degrees celsius and bake for another 5 minutes, the meringue should be slightly cracked on top.
Place a piece of baking paper on a tea towel and sprinkle with sugar.
Gently flip the meringue onto the baking paper and allow it to cool for 1-2 hours.
3 DL HEAVY CREAM 38%
ZEST OF 1 LIME
150 G FRESH RASPBERRIES
CHOPPED DARK CHOCOLATE
Whip the cream to soft peaks along with the lime zest.
Carefully remove the baking paper from the meringue.
Spread the whipped over the meringue, add raspberries and chopped dark chocolate.
Roll the meringue roulade together, use the baking paper below to help keep it together.
Decorate with more chocolate and raspberries.