A delicious and easy recipe for apricot meringue roulade.

Ingredients

300g sugar                      4 egg whites                    1 tsp corn flour
1 tsp vinegar                   400ml whipping cream

300g dried apricots and 200ml water OR  a store bought bottle of apricot conserve
 

Method

1.     Whisk the egg whites until stiff peaks form. Gradually whisk in the sugar and keep whisking till mixture is thick and glossy. Fold in the corn flour and vinegar into the mixture till combined.

2.     Line a 13” x 9” swiss roll tin with baking paper so it stands an inch above the sides of the tray.  Spoon in the egg white mixture into the tray and spread with a spatula till top is  level.

3.     Bake in a pre heated oven at 190 degrees C (Gas mark 5) for approximately 10 minutes or till well risen and light brown.

4.     Reduce heat to 160 degrees C (Gas mark 3) for further 5 – 10 minutes until firm to the touch and top is slightly cracked.

5.     Spread a clean tea towel on a cooling tray. Place a sheet of baking paper on the towel. Gently place this over the hot meringue and turn it over onto the baking sheet. Remove the swiss roll tray and leave to cool.

6.     Chop the apricots and simmer in the water for 10 minutes. When cool puree in a food processor till smooth.  Alternately if using store bought conserve, simply pop open your jar! Whip the cream until it holds its shape but still spreadable.

7.     So it is time to assemble now! Gently peel of the baking sheet that you lined the swiss roll tin with.  Spread the cream on the meringue leaving about a one inch border on all sides  (the filling will move to the edges as you roll the meringue). Spread the apricot conserve over the cream leaving a few spoons for decoration.

8.     Gently roll the meringue up to form a log shape, starting from a short side and using the baking paper and tea towel to help. Transfer to a serving platter and freeze for  about 20 minutes.

9.     Just before serving, sprinkle some icing sugar on top and drizzle with remaining apricot conserve. Cut into thick slices and serve!