Raspberry Meringue Roulade

Very light and absolutely yummy roulade. 
It freezes well (wrap it in foil to freeze -defrost for 8 hrs).

Cake tin needed

13 x 9in Swiss roll tin

For the meringue

5 large egg whites

275g (10oz) caster sugar

50g (2oz) flaked almonds

For the filling

300ml (8oz) whipping cream

350g (12oz) fresh raspberries

Method

Preheat oven to 220° C

Whisk egg whites until very stiff. 
Gradually add the sugar, a teaspoon at a time until very stiff.

Spread the meringue into the tin and sprinkle with almonds.
Place the tin near the top of preheated oven and bake for 8 minutes until pale golden. 
Then reduce the heat to 160° C and bake for further 15 minutes.

Remove the meringue from the oven and turn it almond side down onto a sheet of non-stick baking parchment. 
Remove the parchment from the base of the cooked meringue and allow to cool for about 10 minutes.

While the meringue is cooling, whisk the cream until it stands in stiff peaks and gently mix in the raspberries.  Spread the cream with raspberries evenly over the cooled meringue. 

Start to roll from the long end fairly tightly until rolled up like a roulade. 
Wrap in non-stick parchment and chill before serving.