INGREDIENTS

INSTRUCTIONS

Preheat the oven to 180C/350F/gas 4. Put the egg whites into the
spotlessly clean bowl of a food mixer. Break up with the whisk and
then add all the caster sugar in one go. Whisk at full speed until it
holds a stiff peak, about 4-5 minutes.  Meanwhile, line a swiss roll
tin with tin foil and brush lightly with  a non-scented oil, such as
sunflower or groundnut. Spread the  meringue gently over the tin with a
palette knife - it should be  quite thick and bouncy.  Bake in the
preheated oven for 15-20 minutes. Put a sheet of tin foil  on the work
top and turn the roulade on to it. Remove the base tin  foil carefully
and leave the meringue to cool.  Liquidize the raspberries with the
syrup and sieve, then taste and  sharpen with lemon juice if necessary.
Store in the fridge.  To assemble, spread the whipped cream over the
roulade. Slice the  strawberries and mix with a little of the raspberry
sauce. Spread the  fruit and the cream on the meringue. Roll up from
the narrow end and  ease carefully on to a serving plate.  Dip the
remaining strawberries in a very little egg white and  sprinkle with
caster sugar. Pipe six rosettes of whipped cream along  the top of the
roulade. Decorate with the sugared strawberries or  just fresh
strawberries and mint leaves.  Serve cut into slices about 2.5cm thick,
accompanied by a little fresh  raspberry sauce.  DISCLAIMER(c)
Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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