Mini Egg Meringue Roulade! An easy, delicious, gluten-free dessert for a Easter time treat. 
Filled with fresh whipped cream, white chocolate and lots of mini eggs, it's a tasty crowd-pleasing dessert! 
 



MINI EGG MERINGUE ROULADE

Serves 6 - 8 
Prep time: 20 mins
Cook time: 20 - 35 mins

Ingredients
4 large egg whites
200g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
300ml double cream
30g melted white chocolate
40g crushed mini eggs
Decoration:
50g double cream
30g melted chocolate
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 until risen & golden. 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, add melted chocolate & mini eggs. Spoon over meringue. Roll up meringue, transfer to plate & serve.