meringue roulade

SERVES 6

5 egg whites

150 g (5½ oz/²/₃ cup) caster (superfine) sugar, plus extra, for sprinkling

2 teaspoons cornflour (cornstarch)

1 teaspoon natural vanilla extract

1 teaspoon white vinegar

500 g (1 lb 2 oz/4 cups) raspberries

1 teaspoon orange flower water

200 ml (7 fl oz) thin (pouring/whipping) cream, whipped

icing (confectioners’) sugar, to serve

Preheat the oven to 160°C (315°F/Gas 2–3). Line a standard baking tray with baking paper.

Whisk the egg whites until soft peaks form, then slowly add the caster sugar and whisk until it has dissolved and the mixture is smooth and glossy. Fold in the cornflour, vanilla and vinegar, then spread the meringue evenly over the baking tray.

Bake for 20 minutes, then remove from the oven and flip over onto a sheet of baking paper sprinkled with a little caster sugar. With the short side facing you, roll the meringue and baking sheet up, like a Swiss roll. Set aside until cool, then unroll.

Put the raspberries into a bowl, sprinkle with the orange flower water and toss until well combined. Spread the whipped cream over the meringue, leaving 3 cm (1¼ inches) clear at one end, and cover with the berries. Carefully roll the meringue up and sprinkle it with icing sugar.

Cut into six thick slices, and serve.

This is such a pretty dessert and the orange flower water adds an extra bit of glamour. You could replace the raspberries with strawberries, blueberries or stewed rhubarb, depending on the season.