The Accidental Roulade

I know, I know, you are looking at this photo and thinking I cannot possibly eat this and not feel a) sick to the stomach or b) gain 10 pounds.  You can.  Think positively.  It is important to try everything in life (or as much as possible) and a) the tart blackberries cut through the sweetness and are good for you and b) you can always go for a long walk afterwards!

This dish started life as a Pavlova.  Unfortunately after taking it out of the oven slightly too early (lack of patience on my part), and initially looking like a masterpiece, it quickly changed personality and sank spectacularly.  Whilst pondering how on earth I was going to make such a glorious mess look good, it took one eureka moment and a little creative thinking for the most perfect dessert to emerge from the disaster.

Roulade originated in France from the word 'rouler' (to roll).  Roulades are not confined to marshmallow loveliness filled with cream and fruit; they can contain any type of ingredients and are commonly meat based in Europe.  But for today we must summon our inner strength and indulge in the sweet variety.

The fresh fruit in this works really well and is a little bit different from the norm.  If you want to make it slightly differently use raspberries or blueberries or even leave out the fruit and fill it with a combination of Dulce de Leche and fresh whipped cream - and call it a Sticky Toffee Roulade.

300g Fresh Blackberries

8 large Egg Whites

400g Caster Sugar

4 tsp Cornflour

2 tsp White Wine Vinegar

300ml Double Cream (whipped to soft peaks)

200g White Chocolate Chips

Cooking instructions: 180 degrees for 30 minutes.

Whisk the egg whites until stiff then gradually add the caster sugar a little at a time until fully incorporated.  The eggs should be stiff and glossy by this time. Finally add the cornflour and white wine vinegar and whisk again to incorporate.  

Empty on to a swiss roll tin covered with baking parchment.  It should be thick and shaped like a rectangle to enable it to be rolled up when cooled.

Place in the oven and cook for 30 minutes until lightly browned and risen.  Leave to cool.

When is it completely cold (you can leave this in a cool place overnight to make you resist the temptation to roll up to quickly), invert the meringue onto another sheet of baking parchment dusted with icing sugar.  Dust the underside and using the parchment roll up keeping the paper inside (it will be removed later).

Melt the white chocolate in the microwave for 2.5 minutes and stir to fully melt any remaining bits.  Whip up the cream until thick, add the chocolate and quickly whisk to combine.  Unroll the roulade - it may well crack but don't worry, that’s all part of the charm.  Empty the cream over the roulade, spread to the sides and throw over the blackberries.  Re-roll the roulade using the paper to assist the rolling process.

Transfer to a serving plate, dust lightly with icing sugar.  This will serve around 14 people or better yet, skip lunch, invite a couple of friends over and share it amongst you.