Prep time
Cook time
Total time
Strawberries work well too. Oven temperatures are for a fan oven. I used frozen raspberries on this occasion as they were all I had available but they don't work as well as fresh, the juice tends to leak a bit too much.
Recipe type: Dessert
Serves: 8-10
  • 5 egg whites
  • 275g caster sugar
  • 50g flaked almonds
  • To fill
  • 300ml double or whipping cream
  • 300g raspberries
  1. Preheat oven to 200c
  2. Line a swiss roll tin (about 13in x 9in) will baking paper.
  3. Place another piece of baking paper the same size on the worktop ready for the cooked meringue.
  4. Separate the eggs and put the whites into a large bowl.
  5. Whisk until stiff.
  6. Add the sugar a few spoons at a time, don't rush.
  7. When all the sugar has been incorporated empty contents onto the prepared tin.
  8. Spread out evenly using a palette knife.
  9. Sprinkle over the almonds.
  10. Place in the oven and cook for 12 minutes until golden. (I find it best to hang around in the kitchen for this). Don't open the oven.
  11. Turn the oven down to 150c and cook for a further 15 mins.
  12. When ready, take out of the oven and turn the meringue over nut side down onto the other piece of baking paper.
  13. Carefully peel off the baking paper.
  14. Leave to cook.
  15. Whip the cream until softly stiff.
  16. Spread over the meringue and distribute the raspberries on top.
  17. Using the baking paper as a guide, roll up the meringue into a log (starting at a longer side).
Recipe by The Eating Tree at