• 1 tsp cornflour
  • 1 tsp vanilla essence
  • 1 tsp white wine vinegar
  • 4 egg whites
  • ¾ cup caster sugar
  • ¾ cup cream, lightly whipped
  • ½ x 410 g can Wattie's Peaches Sliced in Light Syrup, drained and diced

  • Raspberry and Maple Coulis
  • 500 g bag frozen raspberries, thawed (or 2 cups fresh)
  • 2 Tbsp Cottee's Maple Flavoured Syrup

1. Preheat oven to 160°C fan bake or 180°C conventional. Line a 23cm x 32cm Swiss roll tin with baking paper.

2. Mix together cornflour, vanilla essence and white wine vinegar.

3. Beat egg whites in a clean bowl until stiff peaks form. Continue beating, adding sugar a little at a time alternately with the cornflour mix. Continue beating until the meringue is stiff and glossy. The meringue will hold its shape when the beaters are lifted out of the bowl.

4. Spoon the meringue into the prepared tin and roughly spread out to fill the tin. Bake for 20-25 minutes. The meringue should be a pale golden colour and the top should feel crisp and dry to the touch. The centre will still be soft. Remove from the oven. Place a clean dry tea towel over the meringue and leave to cool in the tin.

5. Lay a piece of baking paper on the work surface and turn the meringue onto it with the short side closest to you. Spread with whipped cream, to within 10cm of the top of the meringue. Top with the diced Wattie's Peaches.Carefully roll the meringue away from you to enclose the filling, using the baking paper to help you. The meringue may crack slightly as you roll. Transfer to a serving platter. Dust with icing sugar. Serve with the Raspberry and Maple Coulis.

Raspberry and Maple Coulis

Purée the raspberries in a food processor or blender. Push purée through a sieve with a spoon to remove the raspberry seeds. Stir through the Cottee's Maple Flavoured Syrup. Store in the refrigerator until ready to serve.

Top Tips

Tips for the Perfect Meringue Roulade:

Make sure the mixing bowl for beating the egg whites is clean and dry – the presence of any fat will inhibit the volume of the egg white when beaten.

Always use baking paper rather than greaseproof paper as you will find that the baking paper won’t stick and will easily peel away from the cooked roulade.

If you don’t have a food processor or blender, the raspberries can be pushed directly through a sieve with a wooden spoon, but will take longer than if the berries are processed first.

The roulade can be made the day before serving. Roll the unfilled roulade to enclose the clean baking paper. Unroll and fill just before serving.

Made With

Rate and Review

19 Ratings

Reviews (19)

gael woolf's Rating
pearl keating's Rating
Katie Costello's Review | Rating

can't wait to make this for a Christmas dessert

Barry Kendrick's Rating
Katie Costello's Review | Rating

Can't wait to have this on Christmas night

Tracy Hansen's Review | Rating

This one's a keeper! I used fresh strawberries instead of peaches. Taste great just on it's own too without the raspberry couli. So easy to prepare and taste delicious! My friends and family love it C:

fay murphy's Review | Rating

im going to make this

fay murphy's Review | Rating

fay murphy likes this and the other cooking repices also

ISOBEL MADDOX's Review | Rating

First time I made this it turned out awesome - will make again......

Naleemiya Naleem's Review | Rating

To day i try this,my kids love it........yummmyyyyyyy.....

Judy McClunie's Review | Rating

Perfect first time. Delicious. A winner! Will definitely be making this again.

Sandra Lee-Wells's Review | Rating

This was very delicious. I made it for Christmas dinner,none left for me though.

bec stephen's Review | Rating

Easy to make and turned out perfectly!

Sarah Hailes's Review | Rating

This is fabulous! Made it on Xmas day and special dinner parties! Loved by all! I have used chopped fresh strawberries & crumbled flake for in the roulade (instead of peaches, but still with the cream!) and WOW - it was amazing! Can't go past strawberries and chocolate!!! Mmmmmm!! This is a wonderful, fluffy and light dessert! A keeper!

gerard Wales's Review | Rating

going to make this with strawberries and choc for dinner party

gerard Wales's Review | Rating

yummy made it yesterday for a dinner party was so yummy and easy to make

Michelle's Review | Rating

love this recipe and have made in Aus and NZ never had a problem used fruit of the area and just sugared it to make syrup day before everybody loves it

Jenny's Review | Rating

cant wait make for Boxing Day , put strawberry chopped , instead of raspberries . Try it.

Aileen's Rating