Meringue roulade with pomegranate seeds Recipe

How to make it

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• 1. Preheat the oven to 150C/gas mark 2.
• 2. Put the egg whites into a spotlessly clean bowl of a food mixer. Break up with the whisk and add the caster sugar in one go.
• Whisk at full speed until it holds a stiff peak - this will take around 4 - 5 minutes.
• 3. Meanwhile, line a 30.5 x 20.5cm Swiss roll tin with tin foil, brush lightly with a non-scented oil.
• 4. Spread the meringue gently over the tin with a palette knife.
• Bake in the preheated oven for 15-20 minutes, it ought to be quite thick and bouncy, crisp on the outside but still soft in the centre.
• Leave to cool.
• 5. Meanwhile, cut the pomegranates in half around the equator and flick out the seeds.
• Sprinkle them with a few drops of rose blossom water.
• Taste and add more if necessary, or they may need a little sugar.
• 6. To assemble, put a sheet of tin foil on the work top and turn the roulade upside down onto it, remove the tin foil from the top.
• Spread most of the whipped cream and most of the the pomegranate seeds over the meringue, roll up from the long side and carefully ease onto a serving plate.
• Pipe 6-8 rosettes of cream along the top of the roulade, decorate with the reserved pomegranate seeds and rose petals.
• 7. Serve, cut into slices about 2.5cm thick.
• Cook's note: this roulade is also very good filled with raspberries, strawberries, loganberries, sliced peaches, nectarines, kiwi fruit, bananas, mango and passionfruit or homemade lemon curd.
• For a Christmas version - surround the roulade with berried holly and dredge with icing sugar