Paired Wine: Sparkling Rosé NV from Wiston Estate
If you are reading this recipe on a dark, grizzly November day, I urge you to make this roulade and open a bottle of Wiston Sparkling Rosé. You will instantly be transported to a long, lazy, summer Sunday lunch in a sunny English garden. Roulades are a bit of a go-to in my kitchen if I need something that looks very impressive but is a doddle to make, be it sweet or savoury. Although I have suggested raspberries here, you could use redcurrants, rhubarb or strawberries, all of which match the red-fruit aromas in this delectable sparkling wine. As an aside, this rosé is also the ideal wine to serve with sweet-cured bacon and ricotta pancakes for brunch!
SERVES SIX TO EIGHT
4 egg whites
225g caster sugar
50g roasted hazelnuts, finely chopped, plus extra to serve
300ml double cream
Rosewater, to taste
200g raspberries, plus extra to serve Neutral vegetable oil, to grease
Preheat the oven to 180°C fan/200°C/gas mark 6. Grease a Swiss roll tin (23 × 33cm) with neutral vegetable oil and line with baking parchment.
Put the egg whites into the scrupulously clean bowl of a stand mixer. Whisk until stiff points form.
Still whisking, gradually add the sugar, about a heaped teaspoon at a time, and whisk well. By the time all the sugar is added the meringue should be glossy with very stiff peaks. Spread into the prepared tin, sprinkle with the nuts and bake for 8 minutes – it should be lightly coloured.
Reduce the temperature to 140°C fan/160°C/gas mark 3 and bake for another 20 minutes. Meanwhile, lay a large sheet of baking paper on a flat surface.
Remove the meringue from the oven and turn it over onto the sheet of baking paper (the nutty side will be underneath). Carefully peel off the lining paper from the meringue. Allow to cool for about 10–15 minutes.
Meanwhile, whip the cream until soft peaks form. Add the rosewater according to taste. It is quite enthusiastic in flavour, so start with 1⁄2 teaspoon and taste to see if you need more.
Spread the whipped cream over the cold meringue and scatter with the raspberries.
Now form it into a Swiss roll shape. Using the base sheet of paper as an aid, roll the meringue firmly from one long side. Wrap in a fresh sheet of baking paper and chill in the fridge for an hour before serving.
Serve the roulade in thick slices, perhaps with more fresh raspberries on the side and a few chopped hazelnuts.
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Buy the book: Watercress, Willow and Wine