Roulade recipes may look tricky to make, but actually they're so simple to master with a little know-how. Try this fruity version for a real crowd-pleaser!
Creating the meringue base is pretty easy (especially if you follow our how to make meringue guide). One thing people can worry about is it cracking, but a few small cracks in a roulade isn't such a problem and can easily be covered with a sprinkling of icing sugar.
Here, we fill the roulade with fresh apricots and mascarpone – perfect for summer. However, adapt it to include your favourite fruit, replacing apricots with fresh raspberries or a a layer of tangy lemon curd!
Looking for more impressive meringue desserts? Check out our baked alaska and lemon meringue pie recipes.
Preheat oven to gas mark 6/200°C (180°C in a fan oven).
Add egg whites to bowl of a food mixer and whisk until mixture forms soft peaks. Slowly tip in caster sugar and continue whisking to thick, glossy, stiff peaks. Fold in vanilla extract, vinegar and cornflour until combined.
Spread mixture evenly in baking tin and put in oven for 10 mins.
Reduce temperature to gas mark 3/170°C (150°C in a fan oven) and cook for a further 10 mins. Remove from oven and put to one side to cool for about 5 mins.
Lay a sheet of parchment paper on worktop and dust with icing sugar. Turn meringue out onto it, leave for a few mins, then peel away paper. Starting from long side, carefully roll meringue, using paper to help you (don't worry if meringue cracks a little).
When ready to serve, slowly unroll and spread with apricots or jam then a layer of mascarpone. Re-roll, transfer to a serving platter and dust with icing sugar to serve.