Recipes

Ingredients

• 4 free-range egg whites
• pinch of salt
• 1 cup caster sugar
• 50-100g flaked almonds

• 2-3 Bar One chocolates or Mars Bars
• 1 cup cream, whipped
• raspberries, blackberries, strawberries, almonds and mint to garnish

Method

1. Preheat the oven to 180°C and line a 43 x 29 cm baking tray with baking paper.
2. Toast the almonds in a pan or in the oven making sure to watch them so they don’t burn.
3. Using an electric mixer with the whisk attachment, beat the egg whites and salt until foamy.
4. Gradually add the caster sugar and beat until the mixture is glossy and stiff peaks form.
5. Spread the meringue mixture evenly over the tray. Bake for 10 minutes, or until golden. Reduce the temperature to 140°C and bake for a further 10 minutes, or until firm to the touch.
6. Remove the meringue from the oven and turn out the roulade, on a sheet of baking paper. Remove the baking paper from the tray and allow to cool for a few minutes.
7. To make the filling, melt the chocolates in a pan or double boiler. Reserve some of the chocolate for garnishing. Let it cool slightly and add whipped cream and spread evenly over the meringue.
8. Roll up the meringue from one side to form a roulade. Garnish with the berries, toasted almonds, mint and melted chocolate.