Serves 6

You’ll need: For the meringue – 6 egg whites, using large eggs; 5ml vanilla essence; 2.5ml white grape vinegar; 325ml castor sugar; 125ml flaked almonds.

For the berry jam – 500g mixed berries; 180ml sugar

For the filling – 500g Lancewood Mascarpone

To finish – mixed berries

– strawberries, raspberries, cherries or blueberries; toasted almonds; icing sugar for dusting; s few mint leaves

How to: 

Meringue:

Preheat the oven to 175°C. Line a 24 cm x 35 cm baking sheet with baking paper.

Beat the egg whites until stiff peaks form. Add the vanilla and vinegar. Add the sugar, two tablespoons at a time and beat well after each addition.

Spoon the meringue onto the prepared baking sheet and spread it out evenly. Sprinkle the almonds on top and bake for 25 – 30 minutes until golden.

Remove from the oven and leave to cool completely in the pan.

Place a sheet of baking paper on top and turn it over. Remove the baking paper from the bottom of the meringue and set it aside.

Berry jam:

The berry jam can be made in advance. Boil the berries and sugar together until thick and the syrup coats the back of a spoon. Set aside.

Once the jam has cooled down and becomes too thick for spreading, simply add 1 – 2 tablespoons of hot water to make it more spreadable.

Filling:

Spread the berry jam on the bottom side of the meringue. Spread the mascarpone on top.

Carefully roll up into a roulade starting from one of the short sides using the paper to help you guide to roll.

To finish:

Top with fresh berries of your choice, extra toasted almonds and dust with icing sugar.

Finish with a few mint leaves.

Hints and tips:

Shortcut – Use berry jam of your choice instead of making your own.

For best results spread with berry jam and mascarpone as soon as meringue has cooled down and serve immediately.

* Recipe & image by Lancewood.