Rolled Berry Dessert
4,6 / 10
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a Swiss roll tin with non-stick baking paper.
Whisk the egg whites with the cream of tartar until stiff then whisk in the caster sugar a tablespoon at a time.
Spread it onto the Swiss roll tray in an even layer with a palette knife and bake for 15 minutes. Leave to cool completely.
Whip the double cream until it just holds its shape.
Sprinkle a large sheet of greaseproof paper with icing sugar and turn the meringue out onto it. Spread the meringue with cream and sprinkle over the berries then roll it up, using the greaseproof paper to help you. Dust with more icing sugar before serving.