300g of caster sugar
300ml of whipping cream
A small jar of a delicious fruit curd, eg lemon, passion fruit or blackcurrant and star anise
Icing sugar, freeze dried strawberries or raspberries or edible glitter to decorate
A large baking sheet or full size baking aga baking sheet lined with bake-o-glide or foil, lightly greased with vegetable oil
A serving dish as long as the long side of the baking sheet
Preheat the oven to 150C. Whisk the eggs whites in a very clean bowl until quite stiff then gradually add the sugar and whisk until glossy. Spread out on the bake-o-glide or foil and bake for 20 mins in the preheated oven.
To cook in an Aga, either in the baking oven, or in the roasting oven with the cold plain shelf on top for 20 mins. Set a timer for 12 minutes and turn round to help the roulade colour evenly.
Remove from the oven and cool for a few minutes before turning out – place a piece of greaseproof paper on top of the meringue, then a clean tea towel then a large cooling rack.
Hold the sides of the tin and cooling rack together a flip them all over at once. Put them down with the cooling rack at the bottom then remove the baking tin. Carefully peel off the bake-o-glide or foil and set aside while you whip the cream.
Spread over the lightly whipped cream, all the way to the edges as the ends but leaving a 2cm gap at the long edges. Dot over some warmed curd or fruit compote. The cream and curd can be folded together to save time if preparing in advance.
To roll up, simply hold the nearest long edge to you taut and fold over, then lift up the tea towel and greaseproof paper to create a roll. Put your serving platter along the long edge furthest away from you, on to which to roll the roulade.
Dust with icing sugar, or sprinkle with freeze dried fruit pieces or edible glitter.
See Na at the East Anglian Game and Country Fair
Cookery Theatre on Sunday April 28 at 4:30pm