Blackberry Meringue Roulade

Serves 10 - 12


4 extra-large egg whites
260g (310ml) Huletts Castor Sugar
5ml corn flour
5ml white wine vinegar
2,5ml ground cinnamon
2,5ml vanilla extract

300ml double cream
75g crème fraiche
30ml (15g) Huletts Icing Sugar, plus extra to dust
300g mixed fresh berries (such as mulberries and raspberries) Keep some aside for garnishing


  1. Preheat the oven to 170ºC.
  2. Line a 33 x 23cm Swiss roll pan with baking paper.
  3. To make the roulade, whisk the egg whites with an electric whisk until stiff, then gradually beat in the sugar until smooth and glossy.
  4. Mix the remaining ingredients in a separate bowl until combined, then lightly whisk into the egg mixture.
  5. Spoon into the pan and smooth the top.
  6. Bake for 25 minutes, until the top is slightly golden and crisp.
  7. Meanwhile, lay a large piece of baking paper flat on the worktop and sprinkle lightly with icing sugar.
  8. When cool enough to handle, turn the meringue out on to the paper. Leave to cool.
  9. To make the filling, whip the double cream until soft peaks form. Beat in the crème fraiche and icing sugar.
  10. Spread the cream mixture over the cooled meringue and evenly scatter over the berries.
  11. Roll up the roulade from one of the shorter sides to the other, using the baking paper to help you.
  12. Leave in the fridge for at least 3 hours.
  13. When ready to serve, dust with icing sugar and sprinkle with remaining berries.