Berry Meringue Roulade

Meringue:

Berry jam:

Filling:

To finish:

Meringue:
1. Preheat the oven to 175°C. Line a 24 cm x 35 cm baking sheet with baking paper.

2. Beat the egg whites until stiff peaks forms. Add the vanilla and vinegar. Add the sugar, two tablespoons at a time and beat well after each addition.

3. Spoon the meringue onto the prepared baking sheet and spread out evenly. Sprinkle the almonds on top and bake for 25 – 30 minutes until golden.

4. Remove from the oven and leave to cool completely in the pan.

5. Place a sheet of baking paper on top and turn over. Remove the baking paper from the bottom of the meringue and set aside.

Berry jam:
1. The berry jam can be made in advance. Boil the berries and sugar together until thick and the syrup coats the back of a spoon. Set aside.

2. Once the jam has cooled down and becomes too thick for spreading, simply add 1 – 2 tablespoons of hot water to make it more spreadable.

Filling:
1. Spread the berry jam on the bottom side of the meringue. Spread the mascarpone on top.

2. Carefully roll up into a roulade starting from one of the short sides using the paper to help you guide to roll. 

To finish:
1. Top with fresh berries of your choice, extra toasted almonds and dust with icing sugar.

2. Finish with a few mint leaves.

HINTS & TIPS:

1. Shortcut – Use berry jam of your choice instead of making your own.

2. For best results spread with berry jam and mascarpone as soon as meringue has cooled down and serve immediately.