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Recipe for family meals :

Meringue Roulade with Raspberry Sauce

This recipe for Meringue Roulade with Raspberry Sauce comes from Fiona Bird of Stirrin'Stuff.

Stirrin'Stuff is a campaign (based in Scotland but working across the UK) to encourage children in the practical skills of preparing food - aiming for enquiring minds, active skills, discriminating tongues, family bonding and healthy diets.

Fi Bird is a mother of six and a past Masterchef finalist who has always had a passion for cooking. She is self taught with an approach to food based on knowledge of tight budgets and limited time. When, time permits she will complete an MSc in food policy. A member of the Guild of Food Writers, Fi has written extensively - articles, recipes and as a campaigner both for healthier diets and for cookery teaching at Primary schools. Fi and Dr Stephen Bird are the founders of Stirrin'Stuff which works in partnerships, to educate children about food. Stirrin'Stuff is committed to sustainable development and ethical best practice. Fi develops recipes for Tern television and writes for Country Kitchen Magazine, Green Parent, Organiclife and an occasional parenting column in the Scotsman. Fi and her daughter, Lili Bird have a fortnightly mother and daughter food column, in the Aberdeen Press and Journal.

Dr Bird has recently completed a course in human nutrition and Fi, a children's cookery book, to be published by Barefoot Books in September 2008.

Ingredients for Meringue Roulade with Raspberry Sauce

4 egg whites
8oz (225g) castor sugar
1 dsp corn flour
1 tsp lemon juice

10 fl oz (290ml) lightly whipped double cream
8oz (225g) berries

Raspberry Sauce:
8oz (225g) raspberries
Juice of one lemon
1oz (30g) castor sugar
4 tbsps water

How to make Meringue Roulade with Raspberry Sauce

  • Pre-heat oven to 350ºF / 180ºC.
  • Line a swiss roll tin with non-stick baking paper
  • Whisk egg whites until firm.
  • Gradually whisk in sugar until glossy and thick.
  • Using a metal spoon, fold in the cornflour and lemon juice and then spoon into the prepared tin and smooth with a knife.
  • Bake for around 20 minutes until cooked and beginning to turn golden. Allow to cool.
  • Cut a piece of greaseproof paper a little bigger than the swiss roll tin and invert the cooked roulade onto the paper.
  • Gently peel off the backing (in sections if you are frightened).
  • Spread the whipped cream onto the meringue and sprinkle with fruit.
  • Roll up firmly using the paper to help you. If you make yourself feel in control then you will be!
  • Cut off ends and serve with Raspberry Sauce.

Raspberry Sauce:

This will keep in the refrigerator for up to four days. Excellent for extending the life and uses of your raspberry crop, as you can use those that have imperfections. Delicious with ice-cream and lightly toasted peaches.

  • Add sugar to water in a saucepan stirring constantly until it boils, then simmer for 2 - 3 minutes. Allow the syrup to cool.
  • Purée the fruit and lemon juice in a blender and then push it through a sieve.
  • Add the cold syrup to the purée.

Serves 4

© Fiona Bird December 2001