This White Chocolate and Raspberry Roulade is spectacular and a perfect dessert for a special occasion or Christmas.
Preheat the oven to 160 C/ 320 F/ Gas Mark 3. Separate your egg whites into two separate bowls. Make sure there is no yolk in the whites bowl at all. Whisk the whites for a couple of minutes until frothy. Add the sugar then a spoon at a time. A free standing mixer makes this super easy. Carry on whisking until the mixture is glossy and super stiff. Add the corn flour and vinegar and whisk for another thirty seconds.
Line a baking tray with baking paper. Empty out the meringue mixture and smooth out evenly. Make sure there are no air pockets.
Bake for about 25 minutes or until the meringue is golden brown all over.
Meanwhile melt the white chocolate. I melt it on the back of my Aga but you can melt it in the microwave in twenty seconds bursts giving it a stir after each burst or over a saucepan of simmering water.
Whip the cream until it is softly whipped and still a bit slack. Add the melted chocolate and mix again. The cream mixture will now thicken up. Try to be mindful of not over whipping it at this point. Otherwise it will be difficult to spread.
Remove the meringue from the oven and allow to cool in the tin for five minutes. Dust another piece of baking paper a bit larger than the meringue it self with icing sugar and flip a sgently as you can the meringue out onto it. You are then looking at the underside of the meringue with the paper still attached. Carefully peel off the paper.
When fully cool spread the cream mixture onto the meringue covering it well and leaving a 1 cm border all round from the edge.
Tumble on the raspberries evenly and then make an indentation about two inches all along one of the short sides. Make sure you do not go all the way through.
Using the paper start to roll the roulade up from the short side. Pull tightly as you go and finish when the seam is more or less underneath the roulade.
Transport to your serving dish and dust with more icing.
Apply to Dogging Face
Break your egg whites into two separate bowls and have your mixing bowl to the side too. After each egg white is separated tip it from that bowl into the mixing bowl so as to keep each egg white uncontaminated if the yolk breaks as you handle it.
The golden rule with meringues is for each egg white you add 50 grams of sugar. I always add a bit extra though once you get past 3 egg whites. When I get to 5 I just add another 50 grams.
I would serve a raspberry coulis with this plus some more fresh raspberries.
Meringues can be stored in an air tight container for up to two weeks and frozen for up to a month.