- Raspberry Ripple Roulade.jpg (20.3 KiB) Viewed 473 times
Preparation Time: 30 minutes
Cooking time: 25 minutes
Serves: 8
Total calories: 122
Ingredients
- 3 egg whites
- 175g (6oz) caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
- 1 tsp icing sugar
For the raspberry puree:
- 50g (2oz) raspberries
- 1 tsp icing sugar
- Squeeze of lemon juice
For the filling:
- 150g (5oz) 0% fat natural Greek yogurt
- 2 tsp icing sugar
- ½ tsp vanilla extract
- 100g (4oz) raspberries, large ones halved
Method
1. Preheat the oven to 160°C/Fan 140°C/Gas Mark 3. Line a 33cm x 23cm Swiss roll tin with baking paper. Beat egg whites to soft peaks with an electric whisk. Slowly whisk in caster sugar until mixture is thick and shiny with stiff peaks. Mix cornflour, vinegar and vanilla extract together, then whisk into egg whites.
2. Spoon the mixture into the tin and level the surface. Bake for 25 minutes until the top of the meringue is just firm.
3. Put the berries in a pan with the icing sugar and lemon, lightly crush and cook for 5 minutes over a medium heat until starting to break down. Transfer to a mini food processor, puree to a sauce, then press through a sieve to remove any seeds.
4. Remove the roulade from the oven. Dust baking paper with icing sugar and turn meringue out onto paper. Peel off the lining paper.
5. Combine yogurt and icing sugar in a bowl, then stir in vanilla. Spread mixture over the meringue, leaving a 2cm (¾in) strip along the short edge and dot over the raspberry puree. Use a spoon to gently ripple the raspberry through the yogurt, then scatter over the whole raspberries.
6. Roll up the roulade, starting with the short end. Use the paper underneath to help. Transfer to a board and slice to serve.
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