Preheat the oven to 150c. Line a Swiss
roll baking tray with greaseproof paper.
Whisk the Ready Egg WHITE
until stiff peak, and slowly add the
castor sugar a little at a time until
all incorporated. Fold in the cornflour
and cocoa. Spread evenly onto the lined
tray and bake for 1 hour. Whisk the
cream to stiff peak and fold in the
raspberries and blueberries. Evenly
spread the berry cream onto the cooled
roulade and roll using the greaseproof
as support. You can roll either way
depending on how many slices you would
like to get out of it. Dust with icing
sugar and serve.
Cooks tip – The roulade can keep for the
day, but should be kept in an airtight
container. Do not refrigerate.
120ml Ready Egg WHITE,
at room temperature
200g caster sugar
Heat the oven to 150ºc.
Line 2 baking trays with baking paper.
Put the Ready Egg WHITE
in a large, clean bowl and beat them
with an electric whisk at a slow speed.
Once they are looking frothy increase
the speed to medium and whisk until you
have a stiff foam that stands upright on
the beaters.Whisk in the sugar a
tablespoon at a time on high speed and
keep whisking until you have a stiff,
glossy meringue. The sugar should be
fully dissolved by this point. Spoon the
meringue onto the baking paper using a
large metal spoon. Put the meringues in
the oven and turn the heat down to 140ºc
and cook for 1 hour. Turn the oven off
and leave them to cool in the oven.