Ingredients
Serves 4-6
Meringue
4 egg whites
220g caster sugar
Filling
2tbsp corn flour
3 egg yolks
400mls milk
2 tsp vanilla bean paste
150g white chocolate, chopped finely
1 cup of cream whipped
Method
Meringue
Preheat the oven to 200°C.
Line a Swiss roll tin with greased non-stick baking paper.
Beat the egg whites in a clean, large bowl with an electric mixer on full speed until soft peaks form. If you over beat the egg whites and they become 'rocky or lumpy' you should start again. But after you have added the sugar you could literally beat for days & it would be ok.
Gradually add the sugar, one tablespoon at a time and, keeping the mixer on a high speed, beat well between each addition. Beat until very, very stiff and glossy and all the sugar has been added.
Spread the meringue mixture into the lined tin. Place the tin in the oven and bake for about eight minutes until golden. Lower the temperature to 160°C and bake for a further 15 minutes until crisp and firm to the touch.
Remove the meringue from the oven and turn upside down onto a sheet of non-stick baking paper. Remove the paper from the base of the cooked meringue and allow to cool for 5 minutes. Using the paper like a sushi matt, roll up & cool completely.
Filling
Heat the milk with the vanilla bean paste until almost boiling. In a medium sized bowl, combine egg yolks and corn flour and stir until smooth. Very slowly pour the milk over the eggs add mix until smooth.
Return to the saucepan and heat over low heat until mixture thickens. Add chopped chocolate and stir until combined. Cool. Add whipped cream, folding in gently.
Spread the chocolate mixture over the meringue and sprinkle with berries of your choice. Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential to keep the roll very tight. Wrap in non-stick baking paper and chill before serving.
Serve dusted with icing sugar or drizzle with extra white chocolate.