The perfect combination of taste and crunch.
RECIPE DETAILS
1. First whisk the egg whites to a soft peak add half the sugar and continue whisking for 5 minutes.
2. Still whisking add the corn flour and raspberry vinegar and lemon juice and add the other half of the sugar. Lay some parchment paper on a baking tray then put the meringue on top spreading the mixture to 2cm thick, put into the oven for approximately 25 minutes.
3. Meanwhile make the raspberry sauce. Put all the ingredients into the blender then blend till smooth, put through a fine sieve and put into the refrigerator until required.
4. For the filling, whip the cream with the icing sugar until thick, put into the fridge until ready.
5. Remove the meringue from the oven and allow to cool. Take a clean cloth and lay it out, turn the meringue upside down onto the cloth, carefully peel off the parchment, now spread the prepared cream all over and put the raspberries, on top.
6. Now lift the cloth and roll the roulade until you end up with a long sausage. Carefully turn onto a plate and serve with the raspberries, mint and raspberry sauce.
7. For the syrup, bring the ingredients to the boil, stirring throughout. Simmer for 2 minutes and then allow to cool. Keep in the fridge until required.
