This roulade is made lighter and less sweet by substituting thick yoghurt for some of the double cream. The downside is that it can weep a little so serve it on a plate with some depth – not a flat board.
It will keep in the fridge for a day or two. If you want to freeze it substitute the yoghurt for more double cream.
NB – allow at least a couple of hours in the preparation time for the meringue to cool.
Recipe for raspberry roulade
For 8 – 10
• 160 ml/⅔ cup double cream
• 80ml/⅓ cup lemon curd
• Lemon zest from one lemon
• 120 ml/½ cup thick Greek yoghurt
• 400g/14 oz raspberries (or mixed red fruit – strawberries and cherries)
• 4 large egg whites
• 280g/1¼ cups caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• Some sprigs of mint
1. Preheat the oven to 180°C (use the aga baking oven)
2. Line a Swiss roll tin with silicon or greaseproof paper, so that the paper goes up the sides (you’ll have to cut the paper at the corners to make it fit)
3. Whisk the egg whites in a scrupulously clean and dry (ideally metal) bowl until very stiff
4. Slowly whisk in a generous cup of the sugar
5. Mix the vinegar and cornflour together in an egg cup and fold into the meringue mix
6. Pour into the prepared tin and bake for ten minutes until it has risen and begun to turn golden
7. Then reduce the oven to 150°C (move to the simmering oven) and cook for another five to ten minutes, it should be firm and beginning to crack.
8. Take it out of the oven.
9. Lay out a clean tea towel onto your work surface.
10. Sprinkle a little extra sugar lightly over the surface of the meringue and cover with another sheet of greaseproof or silicon paper, then turn the whole thing upside down onto the tea towel.
11. Take off the tin, and the greaseproof paper that was lining it.
12. Leave it to cool for a couple of hours.
13. Whip the cream quite stiffly, fold in the yoghurt and spread over the cold meringue
14. Spread the lemon curd lightly over the cream.
15. Sprinkle over most of the raspberries, reserving the most perfectly formed for decoration
16. Then roll up the roulade (starting at one shorter end) using the tea towel to help you roll, and removing both paper and tea towel once the rolling process is complete.
17. Carefully transfer it onto a pretty serving dish and decorate with the rest of the raspberries and the sprigs of mint.