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Low Calorie Raspberry Roll

Recipe Submitted By: bakingmad

This meringue roll with berries is a perfect after dinner dessert and it's so easy to make.

225 grams	Golden Caster Sugar (Billington's)
1 tsp	White Wine Vinegar
1 tsp	Cornflour
4	Happy Eggs whites, medium

For the Filling

300 ml

Double Cream

For the Berry Sauce:

500 grams	mixed, strawberries, raspberries, redcurrants, blackcurrants
1 tbsp	Icing Sugar (Silver Spoon Homegrown)

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For the meringue roll: heat the oven to 170c 150C fan, 325F, gas 3. Line a 30x20cm (12x8in) baking tray with foil and lightly brush with oil
Place the egg whites and sugar in an electric mixer and whisk for about 10 minutes until thick and shiny and the mixture forms stiff peaks. Add the cornflour and vinegar and whisk in. Spread the mixture in the prepared tin and bake for 15 minutes until just beginning to turn golden.
Turn the meringue out onto another sheet of foil and allow to cool for about 10 minutes.
Whip the cream until it just holds it’s shape and spread over the meringue. Top with half of the fruits, then roll up carefully using the paper to help you lift and roll.
Reserve a few fruits for garnish and press the remaining strawberries and raspberries (but not the red or blackcurrants) through a sieve into a small bowl. Add the icing sugar to sweeten and serve with the roulade.