On September 27, 2026
By Rebecca Field
Ingredients
6 egg whites (we always have egg whites needing a recipe as the yolks sacrifice themselves on the altar of vanilla ice cream!)
280g caster sugar
1 heaped tablespoon of cornflour
1 tsp white wine vinegar
flaked almonds to decorate (if you wish – I’ve omitted them recently as I keep forgetting to top up my supplies)
Filling
300ml double cream
Raspberries, red currants, strawberries, blackberries, worcesterberries
Method:
Turn on the oven to 200oC (fan)
Prepare a swiss roll tin by lining with baking parchment, making sure the parchment covers the sides of the pan too to allow for rising.
Beat the egg whites until peaks form – try not to overbeat but make sure the mix is stiff enough to hold.
Gradually add the sugar in a trickle as the whisk turns the egg white mixture.
When the mix, is thick add in the cornflour and vinegar and continue to whisk until everything is incorporated.
Turn the mix out into the prepared tin.
Pop the tray into the oven for 10 minutes.
Turn the heat down to 160oC and continue to cook for another 15 minutes.
Place a sheet of baking parchment on your counter. Remove the tray from the oven and turn the meringue out, upside down, onto the parchment paper you prepared.
Allow to cool.
Whip the cream.
Once the meringue has cooled, spread the cream on the meringue and add berries (the coverage is up to you but a good covering of fruit makes the dessert really flavourful and luxurious).
