Homemade Recipes

Ingredients:

5 eggwhites, at room temperature

2/3 cup caster sugar

3 teaspoons cornflour

600g fresh mixed berries

2/3 cup cream cheese

2/3 cup thickened cream

icing sugar mixture, to serve

Method:

Preheat oven to 190°C. Grease a 2cm-deep, 25cm x 38cm (base) baking tray. Line with baking paper, allowing a 2cm overhang at both long ends.

Using an electric mixer, beat eggwhites in a large bowl until soft peaks form. Add 1/2 cup of sugar, 1 tablespoon at a time, beating after each addition until dissolved. Sift cornflour over egg mixture. Using a large metal spoon or spatula, fold cornflour into egg mixture to combine.

Spread meringue over prepared tray. Bake for 12 minutes or until just firm and pale golden.

Meanwhile, place a 40cm piece of baking paper on workbench. Sprinkle with remaining sugar. Carefully turn meringue onto paper. Remove lining from meringue. Allow meringue to cool.

Place one-third of the berries in a bowl. Using a fork, roughly mash. Set aside. Whisk cream cheese and cream in a bowl until soft peaks form. Add mashed berries. Gently swirl through cream mixture. Spread berry mixture over meringue, leaving a 1cm border on all sides. Starting from 1 short end, roll up meringue, using paper, to form a Swiss roll. Wrap paper firmly around roll to secure. Place, seamside down, on a tray. Refrigerate for 2 hours or until well chilled.

Remove baking paper from roll. Top roll with remaining berries. Dust with icing sugar. Slice and serve.