Good Housekeeping UK

Blackberry Meringue Roulade

Name: Blackberry Meringue Roulade
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 6 serving(s)
Ingredients: 525 g blackberries; 225 g (8oz) caster sugar; 3 large egg whites; 3/4 tsp white wine vinegar; 1 tsp. cornflour; 50 g (2oz) icing sugar; 300 mL (10 fl oz (1/2 pint)) double cream; 1 tsp. vanilla bean paste

Swirling blackberry purée through the meringue gives a pleasing jammy texture once cooked and a pretty pattern when rolled.

By The GH Kitchen TeamPublished: 29 July 2016

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Yields:

6 serving(s)

Prep Time:

25 mins

Cook Time:

18 mins

Total Time:

43 mins

Cal/Serv:

469

Ingredients

525 g blackberries
225 g (8oz) caster sugar
3 large egg whites
3/4 tsp white wine vinegar
1 tsp. cornflour
50 g (2oz) icing sugar
300 ml (10 fl oz (1/2 pint)) double cream
1 tsp. vanilla bean paste

Directions

1. Step 1
  In a small pan mix 225g (8oz) of the blackberries, 50g (2oz) of the caster sugar and 50ml (2fl oz) water. Bring to boil and simmer for 5min until berries are soft. Blend until smooth and strain through a sieve into a bowl (discard seeds). Cool.
2. Step 2
  Preheat oven to 180°C (160°C fan) mark 4 and line a 23 x 33cm (9 x 13in) Swiss roll tin with baking parchment, making sure parchment comes 5cm (2in) above top of tin.
3. Step 3
  In a large grease-free bowl, using a handheld electric whisk, beat egg whites to stiff peaks. Gradually beat in remaining 175g (6oz) caster sugar, whisking to stiff peaks after each addition – the meringue should be thick and glossy. Quickly beat in cornflour and vinegar. Spread into prepared tin, smoothing to level.
4. Step 4
  Set aside 75g (3oz) of the blackberry purée. Dollop tablespoonfuls of remaining purée over meringue and use a knife to swirl it through meringue (don’t worry if this creates peaks).
5. Step 5
  Bake for 15-18min until puffed and set. Cool for 10min in tin (meringue will sink on cooling). Using parchment, lift on to a wire rack to cool completely.
6. Step 6
  Lay a large sheet of baking parchment on a work surface and invert meringue on to it. Lift off tin and peel away lining parchment.
7. Step 7
  In a medium bowl, whisk cream, icing sugar and vanilla to soft peaks. Spread over meringue. Lightly mash remaining blackberries and dot over cream. Using a knife, score a line (not cutting all way through) about 1.5cm (2/3in) in from one of the short sides of meringue. Using the parchment, roll up roulade, using the scored line to help begin the roll. Transfer to a serving plate. Mix 1tbsp water into reserved purée and serve with the roulade.
  
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Per Serving:

Calories: 469
Fibre: 4 g
Total carbs: 52 g
Sugars: 51 g
Total fat: 27 g
Saturated fat: 17 g
Protein: 3 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time