ICED RASPBERRY PAVLOVA ROULADE

Preparation Method :

• Line a 33 x 23cm/13 x 9in Swiss roll tin with non-stick baking paper. Sift the corn flour into a bowl and blend evenly with the sugar.
• Using a balloon whisk or hand-held electric beaters, whisk the egg whites in a clean mixing bowl until they form stiff peaks, but are not dry and crumbly.
• Gradually whisk in the caster sugar, a few spoonfuls at a time, until the mixture becomes stiff and glossy.
• Spoon the mixture into the prepared tin and flatten the top. Place in a cold oven and turn it to 150°C/300°F/Gas 2. Cook for 1 hour until the top is crisp and the meringue still feels springy.
• Turn out on to a double sheet of greaseproof paper sprinkled with sifted icing sugar and leave to cool.
• When the meringue has cooled, carefully spread the cream over it, then roll up, using the paper as a support. Freeze for about 1 hour before serving, sprinkled with more icing sugar and extra raspberries.
• Meanwhile, whip the cream with the vanilla essence and stir in the partly frozen raspberries. Freeze the mixture until required.