You can make this roulade, including the Strawberry and Cassis dressing, in under 30 minutes with the help of an electric whisk or mixer. That includes the baking time for the meringue.
For the meringue
3 egg whites
100g caster sugar
1 teaspoon cornflour
1 teaspoon vanilla extract
For the strawberry and cassis dressing
100g strawberries, frozen or fresh
100ml cold water
100g caster sugar
1 tablespoon crème de cassis
For the filling
200ml crème fraîche or whipped single or double cream
Icing sugar to decorate the finished dessert
To make the meringue
1. Whisk the egg whites in a spotlessly clean bowl until stiff. Slowly add the caster sugar in a thin stream, beating all the time. Beat until the meringue is glossy and thick. Fold in the cornflour and vanilla extract gently, making sure not to lose volume.
2. Line a baking tray of 8 x 8 inches with tin foil, making sure the tin foil comes up the sides of the tray. Oil the tin foil with a flavourless oil (sunflower, peanut or rapeseed).
3. Pour the meringue on to the middle of the tin foil and gently spread out evenly into a neat square with a palette knife or spatula. Bake the merginue sheet at 160C/330F/Gas 3 for 15-17 minutes or until lightly golden, risen and firm to the touch. Remove and leave to cool on a baking rack (do not remove the tin foil).
To make the Strawberry and Cassis Dressing
1. While the meringue is baking, make the strawberry and cassis dressing. Add the strawberries, water and sugar to a saucepan. Bring to the boil and boil rapidly until the mixture has thickened and become viscous. Whizz with an immersion blender or in a stand blender.
2. Add the crème de cassis, stir, decant into a bowl or kilner jar and leave to cool. (You can make this in advance and chill in the fridge.)
To assemble the roulade
1. Get a large oblong serving plate ready. Place a new piece of tin foil on top of the meringue and use it to help you to slip the meringue onto the plate. Gently peel off the new tin foil. Spread the crème fraîche or whipped single or double cream on the meringue, leaving about an inch all round free of cream (so it doesn’t squish out). Gently roll the meringue, using the bottom sheet of tin foil to help you, making sure the messy ‘seam’ side is sitting facing down on the plate. Don’t worry if it cracks – that’s what the icing sugar is for. Chill until ready to serve.
When you are ready to serve the roulade, remove it from the fridge, dust with icing sugar and serve with the strawberry and cassis dressing.