Ingredients
- 5 large egg whites
- 280g (10oz) sugar
- 55g (2oz) flaked almonds
- 300ml (10fl oz) double cream (or 35% cream)
- 4-5 tbsp Bonne Maman Apricot Compote
Line a full-size baking tray with baking parchment. Place the egg whites in a grease-free metal bowl and whisk to stiff peaks. Add the sugar very slowly with the machine running at full speed, spread onto the baking tray and level out. Sprinkle with the flaked almonds.Bake in the centre of a pre-heated oven at 220°C (425°F). Cook the meringue for 10 minutes then reduce the oven to 160°C (325°F), for approximately 15 minutes until firm.Remove from the tray and allow cooling. Whip the cream to soft peaks and spread onto the meringue, lightly spread over the compote and roll up to form the roulade. Chill before serving.
Share