today is the day the daring bakers post their latest recipe: a chocolate caramel tart thats to die for. i read the recipe over and over again and couldnt wait to get started. then came flu. then my hunger went elsewhere and i havent gotten it back yet. so that tart - not gonna happen, at least not this month. but please go and have a look at the daring baker blogroll (find the link on the side!). but for everyone with a sweet tooth here is my meringue roll with raspberries. a wonderful soft meringue roll thats very easy to make and just heaven on a plate.
i was using raspberries for this one, but feel free to use any other berry or fruit. also: use almond extract instead of the vanilla or flavour the cream with a drop of kirsch.
250ml heavy cream
1 tablespoon icing sugar (make sure its sifted)
150g egg whites (about 4 eggs... depending on size)
1 teaspoon white vineggar
1 teaspoon cornstarch
1 teaspoon vanilla bean paste
about 200g fresh raspberries (or other berries)
icint sugar for dusting
preheat the oven to 160 c°.
place the eggwhites in the bowl of an electric mixer and whisk until stiff peaks form. gradually add the caster sugar and whisk until thick and glossy. fold in the vinegar, cornflour and vanilla. spoon the mixture into a 4 x 34 x25cm baking tray, lined with non-stick baking paper and bake for about 20 minutes. allow to cool in the tin for 2-3 minutes. turn out onto a cooling rack (thats lined with some non-stick baking paper) and allow to cool for another 3-4 minutes.
place heavy cream in a bowl and whisk until stiff peaks form. add icing sugar, whisk again and gently spread the cream down the centre of the meringue, then sprinkle with the raspberries. fold over the sides of the meringue to enclose and dust with the extra icing sugar to serve.
if you dont serve this straight away, keep in the fridge until ready to serve.