Red berry Meringue Roulade. An easy, delicious, gluten-free dessert for a Summertime treat.  Filled with fresh whipped cream, fruit and tangy lemon curd, it's a tasty crowd-pleasing dessert to enjoy at any time of the year.




RED BERRY MERINGUE ROULADE
Prep time: 15 - 20 mins
Cook time: 20 - 25 mins
Serves: 8 

Ingredients
4 large egg whites
250g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
300ml double cream
4 tbsp lemon curd
100g raspberries
225g strawberries, sliced

Method
Preheat oven 190°C/ fan 170°C. Line a 33x23cm tin with baking paper.
Whisk egg whites until stiff, add sugar teaspoon at a time. Add cornflour, vinegar & fold into the meringue.
Spread on to tin. Bake for 10 mins.
Reduce heat to 160°C/ fan 140°C, bake for a further 10-15 mins.
Put a teacloth on to a work surface, cover with baking paper, sprinkle with sugar. Invert meringue on paper, remove tin. Cool.
Whip cream until soft, spoon over meringue. Add curd & fruit. Roll up meringue, transfer to plate & serve.