Meringue Roulade or Moulin Rouge as I like to call it!

Nom! Nom! Nom!








The nicest desert on the planet! It has to be Raspberry Roulade though as the bitterness of the berries and the sweetness of the cream is such a heavenly mix!





It is that desert that fills up your second tummy nicely without leaving you feeling overstuffed.

I've never attempted to make it as the café I frequent do such a fab job that I'd never do it justice. I have however come across a recipe from the Waitrose website that I may just give a go!

Ingredients
5 large egg whites, 150g caster sugar, 2tsp cornflour, sieved Icing sugar to dust, 1 x 284ml pot Waitrose Double Cream, 250g raspberries

Method
1. Whisk the egg whites until stiff, then gradually whisk in the caster sugar, a little at a time, until the meringue mixture is stiff and glossy. Whisk in the cornflour.

2. Turn the mixture into the prepared Swiss roll tin using a palette knife or spatula and spread it evenly to the edges. Cook for 1 hour, then cool in the tin.

3. Turn the meringue out onto a sheet of greaseproof paper sprinkled with sieved icing sugar and peel off the baking paper.

4. Lightly whip the cream to soft peaks and spread over the meringue, leaving a border of about 2.5cm on the long side farthest away from you.

5. Scatter the raspberries evenly over the cream, then carefully roll up. Place the roulade on a serving plate, join-side down.

6. Serve sliced, with extra fruit arranged around it or a raspberry sauce.

What I like about this recipe is that there are variations on the site to chop and change the flavours!

http://www.waitrose.com/recipe/Raspberry_Meringue_Roulade.aspx

I shall attempt and post pics asap!