Blackberries are in season right now and what better way to cook them than in a delicious meringue roulade! A fab dessert the whole family will love.
- 3 large egg whites
- 175g caster sugar
- 1 level tsp cornflour
- 1tsp malt vinegar
- 1tsp vanilla extract
- 1tbsp icing sugar, plus extra to dust
- 150g blackberries
- 200g fat-free Greek yogurt, (Gizzie uses Total 0%)
Preheat the oven to 150C. Line a 33x23cm Swiss roll tin with non-stick baking parchment. Beat the egg whites with an electric whisk until frothy and doubled in bulk. Slowly whisk in the caster sugar until thick and shiny. Mix the cornflour, vinegar and vanilla extract, then whisk into the egg whites.
Spoon into the tin and level the surface carefully, so you don’t push out the air. Bake for 30 minutes until the meringue surface is just firm.
To make the black berry compote simmer blackberries on stove until most of the berries burst and release their liquids. Chill in the refrigerator for 30 minutes or until cold.
Remove from the oven and cover with damp greaseproof paper for 10 minutes. Dust another sheet of greaseproof paper with icing sugar. Discard the damp paper and turn the meringue out on to the sugarcoated paper.
Peel off the lining paper, then spread yogurt over the meringue, then scatter with the blackberries and their syrup. Use the paper to roll up the roulade from one short end. Keep the join underneath. Sift a little icing sugar on top if you like.
Don't worry if your roulade cracks a little!