Name: Rosewater Roulade with Raspberries and Cream
Prep time: 25 min
Cook time: 25 min
Ingredients: 6 egg whites; 1 1/4 cups castor sugar; 1 tablespoon cornflour; 1 1/2 teaspoons white vinegar; 1 1/2 teaspoons rosewater; 1 teaspoon icing sugar, sifted 1 teaspoon cocoa, sifted; 1 1/2 cups double cream; 2 tablespoons icing sugar, sifted, extra; 1 1/2 teaspoons vanilla bean paste; 250g fresh raspberries; 1/2 cup grated dark chocolate; Raspberries and grated dark chocolate, extra, for serving

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Line the base and sides of a 38cm x 25cm Swiss roll pan with a single sheet of baking paper, allowing a slight overhang.
Beat egg whites until soft peaks form. Gradually add sugar beating well between each addition. Sift cornflour over the egg whites and, using a metal spoon, fold through with the vinegar and rosewater.
Spread evenly into prepared pan and bake at 170°C for 20-25 minutes until golden and cooked. Cool in pan for 30 minutes.
Lay a clean towel on the bench, cover with a sheet of baking paper and dust evenly with icing sugar and cocoa.
Invert meringue onto paper and carefully remove the top sheet of paper, cool completely. Beat cream, extra icing sugar and vanilla bean paste until soft peaks form. Spread over meringue and top with raspberries and chocolate.
Roll up along the short side and place on a serving platter, seam side down before chilling for 1 hour. Serve with extra berries and chocolate.

Tips & Hints:

Substitute seasonal fruit, such as mango, passionfruit, kiwifruit or strawberries, if fresh raspberries are unavailable.

Line the base and sides of a 38cm x 25cm Swiss roll pan with a single sheet of baking paper, allowing a slight overhang.
Beat egg whites until soft peaks form. Gradually add sugar beating well between each addition. Sift cornflour over the egg whites and, using a metal spoon, fold through with the vinegar and rosewater.
Spread evenly into prepared pan and bake at 170°C for 20-25 minutes until golden and cooked. Cool in pan for 30 minutes.
Lay a clean towel on the bench, cover with a sheet of baking paper and dust evenly with icing sugar and cocoa.
Invert meringue onto paper and carefully remove the top sheet of paper, cool completely. Beat cream, extra icing sugar and vanilla bean paste until soft peaks form. Spread over meringue and top with raspberries and chocolate.
Roll up along the short side and place on a serving platter, seam side down before chilling for 1 hour. Serve with extra berries and chocolate.

Tips & Hints:

Substitute seasonal fruit, such as mango, passionfruit, kiwifruit or strawberries, if fresh raspberries are unavailable.

Line the base and sides of a 38cm x 25cm Swiss roll pan with a single sheet of baking paper, allowing a slight overhang.
Beat egg whites until soft peaks form. Gradually add sugar beating well between each addition. Sift cornflour over the egg whites and, using a metal spoon, fold through with the vinegar and rosewater.
Spread evenly into prepared pan and bake at 170°C for 20-25 minutes until golden and cooked. Cool in pan for 30 minutes.
Lay a clean towel on the bench, cover with a sheet of baking paper and dust evenly with icing sugar and cocoa.
Invert meringue onto paper and carefully remove the top sheet of paper, cool completely. Beat cream, extra icing sugar and vanilla bean paste until soft peaks form. Spread over meringue and top with raspberries and chocolate.
Roll up along the short side and place on a serving platter, seam side down before chilling for 1 hour. Serve with extra berries and chocolate.