By milofish1214 8:48 AM
4 large free-range egg whites 200 g sugar 1 teaspoon cornflour 1 vanilla pod 450 ml double cream 2 teaspoons elderflower cordial 450 g mixed berries, such as strawberries, raspberries, blueberries, redcurrants, blackberries Method
- Preheat the oven to 160ºC/gas 2-3. Line a Swiss roll tin (about 23 x 30cm) with a large sheet of baking paper.
- With an electric hand whisk or a free-standing mixer, whisk the egg whites with a pinch of sea salt until stiff.
- Add the sugar a little at a time and keep whisking until all of it is combined. Sift in the cornflour and whisk on high for 5 minutes, or until stiff and glossy.
- Spoon onto the paper-lined tin and bake for 20 to 25 minutes, or until crisp on the outside and cooked through – it should be fluffy on the inside. Leave to cool.
- Meanwhile, halve the vanilla pod and scrape out the seeds, then whisk with the cream and the elderflower until soft peaks form. Squish a handful of the berries and swirl them through the mixture.
- Lay the cooled meringue on a fresh piece of baking paper (remove and discard the old one). Spread with a layer of rippled cream to about three-quarters of the way along, then top with a layer of berries.
- Carefully roll the meringue, shortest end to shortest end, using the paper to help you. Serve on a board or platter.
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