Well here we are again for the most delicious and lovely Picnic invited from Louise of Months of Edible Celebrations .
All years Louise hostess The picnic game with the final round up on 1st July.
So Im going on a picnic and Im bringing Meringue roll with raspberries
AAngel food Cake
B Basil leaves in caramelized prawns
C Chicken piccata
E Eccles cake vegan savory
G Gluten free and eggless chocolate steamed
H Ham cheese patties
I Italian frittata with vegetables
K Kahlua zucchini chocolate chunk bread
M Meringue roulade with raspberries
N Nutella rice pudding
QQuinoa blueberry mango salad
R Raspeberry and fig cobbler
T Two ingredients Ice cream bread
W Watermelon salad
Y Yellow squash crustless quiche
6 egg whites
pinch of salt
2 cups of caster sugar
2 talespoons of cornflour
1 tablespoon of vinegar
2 cups of whipped cream
1/2 cup of icing sugar
3 cups of raspberries
Set the oven to 170°c
Line a 23 x 30 cm a tray with greased or silicone paper
paint lightly with sunflower oil.
Whisk the egg whites with pinch of salt until they stand in floppy peaks. Beat in half of the sugar and carefully fold in
the remaining sugar cornflour and vinegar.
Spread the meringue over the prepared tin with a palette knife.
Bake in the centre of the oven for 15 minutes or until just
beginning to colour on top and then cool in the tin for 10 minutes.
Put a teacloth on to the work surface and cover with a sheet of non stick paper and sprinkle with caster sugar.
To finish carefully peel off the lining paper from the meringue.
To make the filling whisk the cream until very thickened and then add the sugar and continue whisk until stiff.
Spread the cream over the two thirds of the roulade and sprinkle with the raspberries (save someones for garnish)
Careful roll de roulade turning the long side .
Using a palette knife to help put in a large dish.
Cover with the cream and garnish with raspberries.
You can sprinkle some icing sugar over the roulade.
Keep refrigerate before to serve (about 1 hour)