6 egg whites

250g - caster sugar

1 tsp - lemon juice a pinch of salt

25g - corn flour

20g - flaked almonds

100 ml - double cream

25 g - sugar

150 g - cream cheese

1 tsp - lemon juice

1 tsp - vanilla

180 g - any seasonal berries



1.Pour the egg whites into a clean, dry mixing bowl and whisk until they form stiff peaks, then add sugar gradually and beat for at least 10 minutes

2. Add salt and lemon juice and beat for another 3 minutes

3. Fold in corn flour

4. Line a baking sheet with grease proof paper spread mixture evenly into rectangle shape 1cm thick. sprinkle with flaked almonds and put in the oven for 35-40 minutes at 140°C

5. Take out of the oven, use a large board or tray to turn out the meringue. Do not press too hard. Wait until the meringue is cool completely


1. Pour the cream into a bowl and start whipping. Add lemon juice, sugar, vanilla. When it starts to thicken, add cream cheese, beat until it becomes stiff

2. Blend 2/3 the berries and sugar in a blender

3. Spread a thin layer of berries on the cold meringue

4. Put a layer of cream on top of the berries and gently roll it into a roll (The roll crackles a little when rolled, as it should)

5. Put it in the fridge for half an hour to set it

6. Take it out and decorate with the remaining berries and mint leaves

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