INGREDIENTS

INSTRUCTIONS

DECORATION
RASPBERRY SAUCE
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.
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